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.