- 4 cups crushed plain cornflakes (from 8 cups whole cornflakes)
- 1 tablespoon smoked paprika, to taste
- 2 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 eggs
- 1/2 cup milk
- 3 chickens (3 to 3 1/2 pounds each), cut into 8 pieces each
- 2 tablespoon chopped fresh parsley, for garnish
- Preheat the oven to 350°F. Line two baking sheets with aluminum foil or spray with nonstick cooking spray.
- Combine the crushed cornflakes in a large bowl with the smoked paprika, salt, and pepper.
- Lightly beat eggs with the milk in a bowl.
- Dip the chicken into the egg mixture, shaking off excess, and then into the crumbs, coating well. Place on the baking sheets, leaving space between the pieces.
- Bake, in batches, for 1 hour or until golden brown and cooked through.
- To serve, arrange the chicken on a large platter and sprinkle with parsley.