Title: Baked Chicken
Categories: Poultry
Yield: 6 Servings

1/2 c Flour
2 Beaten eggs
1/2 c Buttermilk
1 tb Dijon mustard
2 c Crushed cornflakes
6 Chicken legs or thighs

Dip chicken pieces in flour then beaten eggs and then in crumb mixture.
Bake in hot oven 425 F about 25 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini