HERB CRISP CHICKEN
4 chicken legs with thighs connected 2 chicken breasts, halved ½ C. evaporated milk 1 C. corn flake crumbs 4 Tbsp. chopped parsley 2 tsp. paprika 2 tsp. salt ¼ tsp. pepper
Dip pieces of chicken in milk; roll in mixture of crumbs, parsley, paprika, salt and pepper. Place chicken pieces, skin-side up, in shallow baking pan lined with aluminum foil; do not crowd. Bake in Gas oven at 350 degrees for 1 hour.