Ingredients

4 cups crushed plain cornflakes (from 8 cups whole cornflakes)

1 Tbsp smoked paprika, to taste

2 tsp salt

1 tsp freshly ground black pepper

3 eggs

1/2 cup milk

3 chickens (3 to 3 pounds each), cut into 8 pieces each

2 Tbsp chopped fresh parsley, for garnish

Preparation

  1. Preheat the oven to 350°F. Line two baking sheets with aluminum foil or spray with nonstick cooking spray.
  2. Combine the crushed cornflakes in a large bowl with the smoked paprika, salt, and pepper.
  3. Lightly beat eggs with the milk in a bowl.
  4. Dip the chicken into the egg mixture, shaking off excess, and then into the crumbs, coating well. Place on the baking sheets, leaving space between the pieces.
  5. Bake, in batches, for 1 hour or until golden brown and cooked through.
  6. To serve, arrange the chicken on a large platter and sprinkle with parsley.