Corn Flake Chicken

Corn Flake (or Rice Krispies) Chicken

4 garlic cloves, peeled and minced
1 small onion, peeled and sliced
1 teaspoon dried oregano
1 tablespoon ground cumin
1/4 cup fresh orange juice
1/4 cup fresh lime juice (or use all orange juice)
1 good chicken, cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat
4 tablespoons melted butter
2 cups Rice Krispies, lightly crushed, or corn-flake crumbs

1. In a large bowl, combine cloves, onion, oregano, cumin and juices. Add chicken and toss; let sit while you heat oven, or marinate it, refrigerated, for up to a day.

2. Heat oven to 425° F. Spread half the butter on a 9-by-12 baking dish. Put Rice Krispies or corn flakes on a plate and roll chicken in them, patting to help crumbs adhere. Carefully transfer to baking dish.

3. Drizzle chicken with remaining butter and bake, rotating pan so pieces brown evenly, until they are browned and cooked through, 30 to 40 minutes. Serve hot.

Yield: 4 servings.

Time: 60 minutes

three tablespoons brown sugar. Place on an ungreased baking sheet in preheated oven. Cook one hour or a bit longer if the halves are larger than normal.

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