ISO this recipe for Dollhead
Several years ago I cooked for an average of 600+ children & adults on a daily basis in a school setting. One of the all time biggest sellers was my oven fried chicken-made with a coating mix I got as an insert in a piece of Corning Glassware I had purchased in the 1970's.
The coating mix was made from cornflake crumbs, oregano, paprika, salt & pepper and that's all I can remember.
I lost the recipe in one of my moves and am heartbroken as it is the BEST coating mix I have ever had.
When I worked at the school, the oven-fried chicken I made using this mix was a huge best seller.
Teachers and kids alike could smell it as it baked in the oven and by lunchtime everyone was craving a second helping or more.
I never had left-overs...even using the "government" chicken.
I was recently able to contact an elderly retired exec from the now extinct Corning glassworks.......he recalls the recipe also, but has been unable to locate it in his paperworks.
If any of you guys have that recipe-perhaps from a piece of corningware you purchased years ago- I sure would appreciate it.
The company called it Corning Glass Shake-&-Bake to the best of my recollection.
It really is the greatest coating for chicken.
Any help is greatly appreciated. Thank you all.
Please post if you have this recipe!!! I will send it to her. Please keep this thread going, she really wants to find the real recipe.
And 2 more:
Also, your friend might want to buy or loan one of their cookbooks such as this one, PYREX PRIZE RECIPES COOKBOOK BY CORNING GLASS WORKS.
There's this (similar) Shake ‘n’ Bake:
an 18 oz box of cornflakes yields about 5 cups of fine crumbs. I mix this recipe up and keep it in a quart canning jar in the refrigerator. When I'm ready to use it, I put only about 1/4 cup on a plate and dredge the meat in it. You can always add a little more to the plate if you need to, but this way you don't waste, because you need to throw out whatever comes in contact with raw meat that doesn't get baked.
3-1/2 cups corn flake crumbs
1/4 C all-purpose flour
2 teaspoons salt
2 teaspoons paprika
2 teaspoons sugar
2 teaspoons garlic powder
2 teaspoons onion powder
Combine all ingredients in a small bowl and stir to combine. Prepare chicken following the same technique as described on the box of the original mix using 2 1/2 lb. of bone-in chicken (6 to 8 pieces, with or without skin) or 2 lb. boneless skinless chicken breast halves Preheat your oven to 400º, then moisten the chicken with water. Use a large plastic bag for the coating and use the same steps as described on the original package:
"Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag with coating mixture. Discard any remaining mixture and bag. Bake at 400º in ungreased or foil-lined 15x10x1-inch baking pan until cooked through --BONE-IN: 45 minutes/BONELESS: 20 minutes"