Why fuss with frying when you can corn-crisp chicken
Fix this golden-crusted, tender chicken in the oven, without shortening. Without spattering, sputtering, or turning. Without one anxious peek.
Yet Corn-crisped Chicken is crunchier outside, moister inside. You enjoy fried-chicken flavor, without the frying!
What makes it so crisp and tasty? Kellogg’s golden Corn Flake Crumbs seasoned with Accent to coax out all the natural flavor.
What holds in the juices? Pet Milk, the milk with twice the country cream in every drop. Thin milk simply won’t do.
What keeps your baking pan whistle-clean so you scour nary a pan? Reynolds Wrap-oven-tempered for flexible strength.
And is it all this easy-and this good?
Time you had the pleasure of finding out.
Corn Crisped Chicken
Dip 1 cut up chicken (2 1/2-3 lbs.) in 1/2 cup Pet Evaporated Milk
Roll in mixture of 1 cup Kellogg’s Corn Flake Crumbs, seasoned with 1 teaspoon Accent, 1 teaspoon salt and 1/4 teaspoon pepper.
Bake in shallow pan lined with Reynolds Wrap in 350 degree F. oven (moderate) about 1 hour or until drumstick is tender when pierced with a fork.