Ingredients
8 to 12 pieces raw skinned chicken
1/3 c. flour
1/3 c. Italian bread crumbs
1/3 c. corn flake crumbs
1/4 c. evaporated milk
1 can mushroom soup
1 can water
2 to 3 Tbsp. Lipton onion soup mix
1 Tbsp. oil (for baking pan)
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
Variable-temperature gooseneck — precision pour for coffee and tea
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
Variable-temperature gooseneck — precision pour for coffee and tea
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Skin chicken. If wings are used, it is too hard to skin them. Wash and drain. Prepare crumb mixture from the flour, Italian bread crumbs and corn flake crumbs in pot or bowl. Pour evaporated milk into bowl. Dip pieces of chicken in milk, then turn them over in crumbs. Place in large baking pan. Put into a 425° oven for 1/2 hour or until light tan. In the last half, put on top shelf to brown. Do not burn. Take chicken out.