1 lb. chicken pieces, boned (skin on or not) or pork chops
Salt, pepper, and garlic powder, to taste
3 C all-purpose flour
1 egg
1 (12 oz.) can Carnation evaporated milk
3 C Kellogg’s cornflake crumbs
Non-stick cooking spray
2 T butter
Recipe Instructions:
Preheat oven to 500°F.
Pat the meat until dry. Season chicken pieces with salt, pepper, garlic powder, and any additional spices you like.
Prepare 3 separate dipping pans: 1 for flour and seasonings; 1 for combined egg, can of evaporated milk, and seasonings; and 1 for cornflake crumbs and seasonings. Whisk together each separate pan's mixture.
Dredge each piece separately – first in flour mixture, shaking off excess; then egg/milk mixture, shaking off excess; then cornflake crumbs. You can repeat the egg/milk and crumb mixtures if you wish.
Place breaded pieces on a sheet pan covered with aluminum foil and topped with a metal cooling rack sprayed with nonstick cooking spray.
Put a pat of butter on each piece of meat and place it in the oven for 5 minutes. Reduce the heat to 350°F and bake until the meat is cooked through, about 30-35 minutes more, depending on the thickness of the pieces.
