Instructions: Combine first 9 ingredients in large bowl. Put the cornflakes into another bowl. Put eggs and water in a third bowl. Put enough corn oil into a heavy roomy skillet to fill it 1-inch deep. Get it HOT!

Grease a 9- by 12- by 2-inch baking pan. Set it aside. Preheat oven to 350 degrees.

Dip chicken pieces 1 piece at a time as follows: Into dry coating mix. Into egg and water mix. Into corn flakes. Briskly but briefly back into dry mix. Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium-high. Turn and brown other side of each piece. Dont crowd pieces during frying.

Place in prepared pan in single layer, skin-side up. Seal with foil, on 3 sides only, leaving 1 side loose for steam to escape. Bake at 350 degrees for 35 to 40 minutes removing foil then to test tenderness of chicken.

Allow to bake uncovered 5 minutes longer to crisp the coating.

Leftovers refrigerate well up to 4 days. Do not freeze these leftovers. Leftover coating mix (1st 9 ingredients) can be stored at room temperature in covered container up to 2 months.

This recipe yields 4 servings.

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