Cornflake chicken:

I like to make these with chicken thighs, they are cheaper and they are moister.

Remove the skin and fat from as many thighs as you like.

In small bowl put about a ½ inch of soy or dairy milk. I have made this with a cup of soy yogurt instead of the milk and it was lovely.

Coat thighs in milk (or yogurt) on all sides

In another container, crush about 2 heaping handfuls of corn flakes for each thigh and then add to your taste a sprinkling of oat bran, wheat germ or any other crumbly good thing you would like to add. Just make sure the corn flakes are the main crumbly. You can also add any spices or dried herbs you might like. I have added the McCormick’s herb and garlic no salt mixture and it was great.

Dredge the chicken in the crumbs on both sides, patting extra on as needed. Place in a greased pan sprinkle leftover crumbs over the top and bake at 350 for an hour or an hour and a half. (I always cook chicken extra done.)