Instructions

1. Thaw out one whole chicken or 4 to 6 chicken breasts. It's easiest to just put the chicken in the refrigerator the night before to thaw, but otherwise you can thaw it in the microwave (most microwaves have a defrost setting).

2. Preheat the oven to 400 degrees Fahrenheit. It should preheat for at least 15 minutes. Place chicken (if using a whole chicken) on a cutting board or plate and cut it into pieces with a sharp knife.

3. Spray a baking sheet with non-stick spray and set it aside. Now, break three large eggs into a bowl. Whisk the eggs lightly until the egg yolks and whites are blended.

4. Pour some white flour (about two cups---you can always add more later) into a mixing bowl and add salt, pepper and whatever other seasonings you choose for the crust. Just a quarter teaspoon of salt per cup of flour is usually fine---you can salt the chicken crust after it is cooked as well.

5. Crush corn flakes into smaller pieces by squeezing them while they are still in their cereal bag. Add the cornflakes to the flour mix.

6. Spread a large sheet of waxed paper on the counter. Pour the flour mix onto the waxed paper. Dip each chicken piece in the bowl of beaten egg and then roll them in the flour cornflake mix. Place them on the baking sheet.

7. Turn the oven down to 350 degrees Fahrenheit. Place the baking sheet on the middle oven rack and bake the chicken, uncovered, for 35 minutes. Check the chicken with a meat thermometer to make sure it is cooked through (it should read 165 to 170 degrees Fahrenheit for the breast).