Happy Tasty Tuesday day! Yes, your eyes are not deceiving you – this is actually a Tasty Tuesday post that isn’t a dessert. The next couple weeks will be “real” food instead of sweets unless I find a humdinger of a recipe to bake.
I thawed some chicken and wasn’t sure how to prepare it, so off I went thumbing through my cookbooks. The oven crusted chicken recipe caught my eye, since I had everything needed to make it. This week’s recipe comes from “Recipes from Scratch, Martin Family Cookbook“. I picked up my copy at September Farm in Honey Brook, PA.
Here’s the recipe if you’d like to make this for dinner one night this week…
Oven Crusted Chicken, Irene Martin, page 26
1/2 c. butter, melted
1/4 c. flour
1 1/2 tsp. seasoned salt
5 c. finely crushed cornflakes
3 lbs. chicken thighs
Mix melted butter, flour and seasoned salt. Dip chicken into mixture, then roll into cornflake crumbs. Bake uncovered at 325 degrees until golden brown and juices run clear.
This recipe was easy enough to fix, and the chicken was really moist. Definitely a keeper recipe. Hubby’s comment was “another hit out of the ballpark”. One of the side dishes I fixed with this was another new recipe which I’ll share next week. That was yummy too.
This would be a nice dish to take to someone who is recovering from surgery or who is sick since it is easy to fix and doesn’t take too long to bake. I think it would be great using chicken tenders too.
Hope you have a great day! We woke up to thunderstorms this morning. Some of those claps of thunder shook the house, they were that close. But we desperately need the rain, so it’s a welcomed storm.