2 fryer chickens, cut in serving pieces
1 1/2 c. packaged corn flake crumbs
2 tsp. salt
1 tbsp. paprika
2 tbsp. prepared mustard
1 tsp. vinegar
1 tsp. Tabasco
1 tsp. Worcestershire sauce
1 c. evaporated milk

Combine corn flake crumbs with salt and paprika in a pie plate or shallow baking dish. Blend together mustard, vinegar, Tabasco and Worcestershire sauce. Stir in evaporated milk. Dip chicken pieces in milk mixture; roll in seasoned corn flake crumbs and place pieces, skin side up, in a foiled lined baking pan, not crowding the pieces together. Bake at 350 degrees for 1 hour or until tender. There's no need to cover or turn chicken while it's cooking.