Crispy Corn Flake Chicken

• 1 cup cornflake crumbs, crushed
• 1/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp ground cayenne pepper (or however much you want to give it some "kick")
• 2 eggs
• 12 pieces chicken (about 4 ounces each)

Preheat oven to 350 degrees F.

Line 2 shallow roasting pans with aluminum foil. Coat with nonstick vegetable oil cooking spray.

Crush cornflake crumbs however finely you want. I don't make it too fine because the chicken comes out crispier that way.

Mix together cornflake crumbs, Parmesan, salt and cayenne pepper in large bowl. Lightly beat eggs in shallow glass dish.

Dip each chicken piece in egg and then roll in cornflake crumbs to coat. Place on prepared pans. Lightly coat chicken with nonstick vegetable-oil cooking spray.

Bake in 350 degrees F oven, without turning, for 1 hour or until internal temperature registers 180 degrees F on instant-read thermometer.

Note: You may use white or dark chicken, boneless or bone-in, skinless or with skin... it's always delicious! Enjoy :)