1 c. corn flakes
1/3 c. Parmesan cheese
1/2 tsp. paprika
1 frying chicken (3 to 3 1/2 lbs., cut up)
1/4 c. (1/2 stick) butter, melted or vegetable oil

Place corn flakes in paper bag, using a rolling pin, crumble the flakes. Add the cheese and paprika, shake bag to combine well. Place coating mixture in shallow plate. Dip each chicken piece into melted butter, then into crumbs. Arrange pieces in shallow oval or round baking dish with thickest section of chicken facing out. Cover with white paper towel.

Cook on high (100%) for 7 minutes per pound (21 to 25 minutes total) rotating dish if chicken appears to be cooking unevenly. There is no need to turn chicken over, it will brown underneath from butter or oil. To ensure chicken is completely cooked, continue to cook on medium-low (30%) for 5 more minutes. Chicken is done when meat probe reaches 180 degrees; juices will run clear rather than pink, when meat is pierced with a fork. Makes 4 to 6 servings.