This recipe coats chicken in corn flakes, and towards the end of the baking process you add peaches to the chicken for a lovely and delicate flavor. Why not add fresh peaches to this classic dish? Peaches and chicken really make for a delightful flavor. This recipe is by Pat Dulle. Jefferson City, MO. 1962.
Corn Crisped Chicken with peaches
Corn Crisped Chicken with peaches
Corn Crisped Chicken with peaches is a great way to cook up a whole chicken.
Ingredients
- 3 pounds Chicken Pieces, with skin
- 1/2 cup Evaporated Milk
- 1 cup Corn Flake Crumbs
- 6 Cling Peaches
- Salt and Pepper to taste
Instructions
Preheat oven to 350 degrees. Dip chicken in milk then roll in flakes, and apply salt and pepper. Place in dish with skin side up. Bake for about 1 hour, in the last 20 minutes put peaches around the chicken.
Print Recipe
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. 
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