Cornflake Crumb Oven-Fried Chicken

 

2 eggs

1/3 C. milk

5 C. cornflakes cereal

1 tsp. salt

3/4 tsp. dried marjoram

1/2 tsp. freshly ground pepper

1 (3-pound) chicken, cut into 8 pieces

3 T. butter, melted

 

Preheat oven to 3 75 °F. In a shallow dish, whisk together eggs and milk to blend. In a food processor, crush cereal to make 1 1/2 C. fine crumbs. Place crumbs in a paper bag along with salt, marjoram, and pepper. Dip chicken pieces into milk, then shake a few pieces at a time in seasoned cornflake crumbs to coat completely. Arrange, skin side up, in a single layer without touching, in a 10×15-inch jelly roll pan or a 9×13-inch baking dish. Drizzle melted butter over chicken. Bake without turning until chicken is crispy brown outside and white throughout and juices run clear when pricked, 40 to 45 minutes.