Elizabeth's Oven Baked Chicken

2 cups cornflake crumbs 2 cups flour 1 teaspoon salt 1/2 teaspoon paprika 1 teaspoon Accent*

1/2 teaspoon celery salt 1/2 teaspoon onion salt or powder 1/2 teaspoon Lawry's seasoned salt 1 chicken, cut up 1 can evaporated milk Melted butter or margarine

Directions:
Mix dry ingredients well. Dip chicken pieces in evaporated milk; coat with flour mixture, and brush with melted butter. Bake at 350 degrees for 1 hour or until tender.

Notes:
*Accent is monosodium glutamate. A few people are deathly allergic to it. I recommend omitting it altogether and adding other assorted seasonings, such as garlic powder or flavored pepper.

This recipe was given to me by my mother-in-law, Elizabeth Netz. It's a sized-down recipe from the Laurel Club. The Laurel Club is a volunteer group of ladies who cook for banquets and other events at the RLDS Auditorium in Independence, MO. Elizabeth worked in that group for many years.

This breading can also be used for tenderloins.