Oven-fried Chicken

We dug into this before I remembered to photograph it so please forgive the lack of visual aid. There are two things that make this chicken great. By dredging the chicken in the flour and then dipping it in the milk it stays nice and moist. The second fabulous thing is the crunchy, cornflake coating. I love crispy little bits on fried chicken but I don't like to eat the skin. This way I get to have what I want. Serve it up with mashed potatoes and corn on the cob and your family will thank you.

OVEN-FRIED CHICKEN

1/4 c. flour
1 t. salt
1/2 t. pepper
1 t. onion powder
1 c. cornflake crumbs
1 1/2 c. milk
4 chicken breasts

1. Mix together the flour, salt, pepper, and onion powder in a bowl.
2. Set up a dipping station with three bowls. The first one with the flour mixture, the second one with milk, and the third bowl with crushed cornflakes.
3. Pound the chicken so it is about 1/4-inch thick.
4. Dip the flattened chicken in the flour, then the milk, then the cornflake crumbs.
5. Place a little bit of oil in a cookie sheet. Probably about 2 T. You can line the cookie sheet with foil for easy clean up.
   
6. Lay the coated chicken breasts in the cookie sheet.
7. Bake uncovered at 375 degrees for 25 minutes. Turn the chicken over and bake for another 25 minutes. Serve immediately.