1/2 c. butter, melted (1 stick)
1/3 c. all-purpose flour
1 1/2 tsp. salt
1/8 tsp. thyme
1/8 tsp. rosemary, crushed
1/8 tsp. marjoram
5 c. corn flakes, crushed to 1 1/2 c.
2 1/2 to 3 lbs. cut up chicken, skinned

Preheat oven to 375 degrees. In medium bowl combine butter, flour, salt, thyme, rosemary and marjoram. Put cereal in a shallow dish. Dip chicken in butter and flour mixture. Roll in cereal to coat. Place on rack in a shallow baking pan. Bake 55 to 60 minutes or until golden brown. Serves 6.