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Crumby Chicken


Submitted by Shoshana Berman This was my grandmother’s signature recipe. When my parents got married, my mother began making this dish. Everyone loved the delicious taste, and this chicken was often requested at family simchas. Crumby chicken is now my own family’s favorite, and it is a regular staple at our Shabbos table.


1. Spray a 9×13 pan with Pam. Prepare a bowl with cornflake crumbs and another bowl with oil. Remove the skin from the chicken.
2. Dip each piece of chicken into the oil and then the cornflake crumbs. Place the chicken in the pan.
3. Sprinkle the top of the chicken with garlic powder, onion powder and paprika. Cover the pan with aluminum foil.
4. Bake on 350 degrees F for one hour. Uncover the pan and bake for another half hour. This can be eaten fresh or frozen to be eaten later on.