2    2.5 lb broiler-fryer chicken
-s, cut up
2 c  Seasoned bread crumbs,
Cornflake crumbs or
Packaged coating mix
2 ts Paprika
2/3 c  Milk

1. Wash chickens and pat dry. 2. Combine desired crumb coating with
paprika. Coat each piece of chicken with milk, then crumb mixture. 3. Place
coated chicken pieces in a shallow, heat-resistant, non- metallic baking
dish with the larger pieces along the outside edges of the pan and the
smaller pieces in the center. 4. Heat, uncovered, in e Oven 20
minutes. Rearrange chicken pieces and heat an additional 10 minutes or
until chicken is fork-tender. 5. Cover chicken with aluminum foil and let
stand at room temperature 5 minutes. 6. Serve either hot or cold.