Free-Range Poultry Recipe

Butter Crisp Chicken


  • 1 whole chicken
  • 6 tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 teaspoon pepper
  • 3/4 cup corn flake crumbs

Cut chicken into 10 pieces. Reserve giblets, neck, and wing tips for some other dish. Wash chicken and drain in colander. Melt butter over low heat; remove from heat and stir in salt, pepper, and paprika.

Dip chicken pieces, one at a time, in seasoned butter and then in corn flake crumbs. Spoon crumbs over chicken to coat well.

Place in a shallow, foil lines baking pan.

Bake uncovered at 350 for about one hour or until tender.