Prep time: 10mins Cook time: 25 to 45mins BOOKS NOTES: "This is a particularly easy version of the back-of-the-box classic cornflake-coated chicken. Make the crumbs in a food processor from 4 1/2 cups cereal or buy packaged cornflake crumbs. Using skinless chicken will lower the fat content considerably."

1 1/4 cups cornflake cereal crumbs

1/4 cup flour

1 teaspoon poultry seasoning

1 teaspoon salt

1/2 teaspoon freshly ground pepper

3 tablespoons butter

2 1/2 to 3 pounds assorted skinless chicken parts, such as drumsticks, thighs, and breasts, or 1 pound skinless, boneless chicken thighs or breasts.

1 1/4 cups cornflake cereal crumbs 1/4 cup flour 1 teaspoon poultry seasoning 1 teaspoon salt 1/2 teaspoon freshly ground pepper 3 tablespoons butter 2 1/2 to 3 pounds assorted skinless chicken parts, such as drumsticks, thighs, and breasts, or 1 pound skinless, boneless chicken thighs or breasts.

1.) Preheat oven to 425degrees Fahrenheit. IN a paper bag, shake together cereal crumbs, flour, poultry seasoning, salt, and pepper. Place butter in a 10x15-inch jelly roll pan or a 9x13-inch baking dish and set in oven to melt. Roll chicken pieces in melted butter, then shake a few at a time in crumbs to coat.

2.) Arrange chicken, skin side up, in a single layer, not touching, in jelly roll pan or baking dish. Place in oven and immediately reduce temp. to 375degrees. Bake without turning until chicken is browned and juices run clear when pricked, about 45mins for chicken on the bone and about 25mins. for boneless chicken.