2 broiler-fryer chickens, cut in serving pieces
1 1/2 c. packaged cornflake crumbs (I make my own)
2 tsp. salt
1 tbsp. paprika
2 tbsp. prepared mustard
4 tsp. vinegar
1 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
1 c. evaporated milk

Combine cornflake crumbs with salt and paprika in pie plate or shallow baking dish. Blend together mustard, vinegar, Tabasco sauce & Worcestershire sauce; stir in evaporated milk.

Line shallow baking pan with aluminum foil. Dip chicken pieces in evaporated milk mixture; roll immediately in seasoned cornflake crumbs. Place chicken pieces, skin side up, in foil-lined pan; do not crowd.

Bake in moderate oven (350 degrees) for about 1 hour or until tender. No need to cover or turn chicken while cooking. Makes 8 servings.