Crispy Cornflake Baked Chicken 

You don't have to use flour to make crispy baked chicken.  Crush up some cornflakes and use that instead.  This makes your chicken crispy on the outside, but tender and juicy on the inside.  This is a chicken recipe that my entire family enjoys making and eating.

Ingredients

2 eggs
1/2 c. milk
4 c. cornflakes, crushed into coarse crumbs
1 tsp. paprika
1 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. red pepper flakes (optional)
1/2 tsp. salt
1/4  tsp. pepper
1/4 tsp. onion powder
4 chicken quarters
salt and pepper to taste

Directions

Preheat oven to 350°.  Spray a baking pan and set it aside. You can also line the baking sheet with foil and then spray the foil for easier cleaning.

In a bowl, beat the eggs and milk until thoroughly combined.

In a low-sided plate or a big sealable bag, combine crushed cornflakes, paprika, sugar, garlic powder, salt, pepper, and onion powder.

Season the chicken with salt and pepper to taste. Taking one piece of chicken, dip the chicken in the egg and milk mixture, coating all sides. Allow the excess to drip off. Then dip the chicken into the cornflakes mixture, rolling or turning the chicken over to coat all sides.

Place the chicken, meatier side down, on the prepared baking pan in a single layer.

Repeat the process until all the chicken has been coated and placed on the baking pan.

Bake for 25 minutes. Turn the chicken over.  Bake another 20 minutes, or until the chicken tests done. The internal temperature of the chicken should register 170° to 175° when taken with a meat thermometer. 

Notes

You can use chicken tenders or chicken breast cut into strips.  You will have to adjust the baking time as they will not have to bake as long.