Instructions: Heat oven to 425 to 450*. Remove skin from chicken parts; rinse chicken and dry thoroughly. Place chicken on a large, flat platter; drizzle with oil and turn with a fork so that each piece is well oiled. Shake cornflake crumbs on to a large piece of wax paper. Lift chicken with a fork, shake off excess oil, and coat well on all sides and crannies with the crumbs. Let chicken stand briefly so that coating will stick. Warm large, flat baking pan, lightly oiled, and place chicken parts on pan (parts should not touch). Bake in hot oven for 45 minutes or more, depending on size of chicken. If dinner is not ready, oven can be turned down and chicken will stay fresh and juicy until ready to serve. The crumbs make a crisp "skin" for the chicken.

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