This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.
Crispy Corn Chicken
1 cup cornflakes, crushed
1 teaspoon salt (optional)
1/8 teaspoon pepper
1 frying chicken, cut up
1/2 cup evaporated milk
Combine crushed cornflakes with salt and pepper. Line shallow baking pan with aluminum foil. Dip chicken pieces in evaporated milk, then roll immediately in seasoned cornflake crumbs. Place chicken pieces, skin side up, in foil-lined pan. Bake in 350°F oven about 1 hour, or until tender. Serves four.