Oven-Fried Chicken

Ingredients

• 3 cups cornflakes or 1/2 cup fine dry bread crumbs
• 1 teaspoon dried basil, oregano, or Italian seasoning, crushed; or 1/2 teaspoon dried thyme, sage, fines herbes, or marjoram, crushed
• 2 1/2- to 3-pound broiler-fryer chicken, cut up
• 1/4 cup margarine or butter, melted

Instructions

1. If using cornflakes, crush finely enough to make 1 cup crumbs. For coating mixture, on a sheet of waxed paper, mix cornflake or bread crumbs with desired herb; set aside.
2. Rinse chicken; pat dry. If desired, sprinkle with salt and pepper. Brush chicken with melted margarine or butter. Roll chicken pieces in coating mixture. In a 15x10x1-inch or 13x9x2-inch baking pan arrange chicken pieces, skin side up, so pieces don't touch. Drizzle any remaining margarine or butter atop.
3. Bake in a 375° oven for 45 to 55 minutes or till tender and no longer pink. Do not turn.
4. Potato-Chip Oven-Fried Chicken: Prepare as above, except omit cornflakes or bread crumbs, salt, and melted margarine or butter. For the coating mixture, combine 1 1/2 cups finely crushed potato chips with desired herb. Brush each piece of chicken with milk.
5. Parmesan Oven-Fried Chicken: Prepare as above, except omit cornflakes or bread crumbs, herb, and salt. For coating mixture, combine 1/2 cup crushed herb-seasoned stuffing mix, 1/2 cup grated Parmesan cheese, and 1 tablespoon dried parsley flakes.
6. Curry-and-Parsley Oven-Fried Chicken: Prepare as above, except omit cornflakes or bread crumbs, herb, and salt. For coating mix-ture, combine 1/2 cup finely crushed saltine crackers, 1 tablespoon dried parsley, 1 1/2 teaspoons curry powder, and 1/4 teaspoon onion powder.
7. Crispy Barbecue-Style Oven-Fried Chicken: Prepare as above, except use bread crumbs. For the herb and salt, substitute a mixture of 1 teaspoon garlic salt, 1 teaspoon chili powder, 1/4 teaspoon celery seed, and 1/8 teaspoon ground red pepper.