Welcome to our 1864 farmhouse…life is good!

Thursday, March 31

throwback Thursday...oven-fried chicken


How can a week have flown by already? Time flies, as they say, whether you're having fun or not...so let's definitely try and toss a little "fun" into every day!

Mother Nature just hasn't made up her mind yet...although the calendar says "Spring" we've had chilly mornings at 18° F, then yesterday, it was 74° F bringing with it a high wind warning. Those strong winds blew in overnight, rattling the windows in the old farmhouse like the sails of an old schooner fighting in a storm.

Temperatures have dropped 30 degrees...time for hot chocolate and an extra blanket to curl up under. And so it goes...all in good time, the seasons will be as they're meant to be. And truly. that's okay with me...I still have oodles of indoor spring cleaning to do that's falling behind!

Today's recipe is taken from a 1959 cookbook titled, Farm Journal's Country Cookbook.

Quick & easy to prepare, this Oven Fried Chicken recipe has an unexpected ingredient; corn flake cereal! 

Although I've heard of recipes using corn flakes before, I've never tried one. Paired with real mashed potatoes and cream-style corn, we thought it made a terrific Sunday dinner!

Oven Fried Chicken

2-3 lbs. broiler-fryer chicken, cut into pieces*
1/3 c. melted butter or margarine
2 t. salt
1/4 t. pepper
2 c. corn flake cereal, crushed

Rinse and pat dry chicken pieces; dip in melted butter. Sprinkle with salt and pepper; roll in corn flake cereal. 

Place chicken pieces, skin-side up and not touching,  in a greased jelly roll pan. Drizzle chicken with remaining butter and sprinkle on any remaining cereal. 

Bake at 375 degrees for about an hour, or until chicken is 165° and juices run clear when chicken is pierced. Do not turn during cooking. Makes 4 to 6 servings.

*broiler-fryer chicken, cut into pieces

I bought chicken thighs and drumsticks instead of cutting a whole chicken

I hope you enjoy it...the result will be chicken that's crispy and juicy. And while some of the coating fell off, it didn't matter...we enjoyed every bite.


  1. This looks delicious!!! I love that it is baked, not fried. Thank you for sharing and for sharing the beautiful photos. We have the same weather here in Pennsylvania. Spring one day and flurries the next. Like you, I am OK with that! Have a cozy evening!

  2. Awww thanks - it was so easy to make! I'm in Ohio, so we probably are having about the same weather. The wind is so chilly tonight, time to curl up and call it a day...back to Spring Cleaning tomorrow! Mray

  3. This sounds so easy. I am going to suggest it to son (he always cooks when we have chicken) and see if he will try it :)

  4. Well this dish is going to be a winner winner chicken dinner in our house! I am also going to do my next post on your cabinet and some displays I thought of. I hope you dont mind I copied your pic of the cabinet for this. Janice

  5. Margaret, hope you like it, you may need extra butter or cereal depending on how much you coat it, but that's an easy fix. Let me know what you think! Mary

  6. Janice,

    It was so easy...let me know how you like a recipe that's 63 years old!
    Ooooh can't wait, I know you'll have fabulous ideas! And if you need a clearer/clearer photo, just let me know. Thanks so much for taking the time! Mary


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