Take a flavorful trip back to the golden age of home entertaining with this Chicken Hawaiian recipe from Kay Kellogg’s Creative Cookery (1971). This vintage favorite combines tender oven‑baked chicken with a tropical twist – a crispy coating of corn flakes, coconut, and curry, kissed with pineapple‑orange juice for a sunny island flavor. It’s a nostalgic dish that serves 6 to 8 and brings a touch of paradise to your table.
Serves 6 to 8
Heat oven to 350˚ F.
Ingredients:
- 3 Pounds frying chicken pieces
- 1 teaspoon salt
- 1 egg
- 1/3 cup frozen pineapple-orange juice
- 4 cups KELLOGG’S CORN FLAKES or 1 cup KELLOGG’S CORN FLAKE CRUMBS
- 1/2 cup shredded coconut
- 1/2 teaspoon curry powder
- 1/4 cup regular margarine or butter, melted
Instructions:
- Arrange chicken pieces in shallow baking pan; sprinkle with salt.
- Beat egg with pineapple-orange juice in small bowl and pour over chicken pieces; let stand in refrigerator about 1 hour, turning pieces once.
- If using Corn Flakes, crush into fine crumbs. In shallow dish or pie pan, mix crumbs with coconut and curry.
- Drain Chicken pieces slightly; coat with crumb mixture. Place skin side up in single layer in foil-lined shallow baking pan. Drizzle with melted margarine.
- Bake in moderate oven (350˚ F.) about 1 hour or until fork tender. Serve on heated plates. Garnish with pineapple ring twists dipped in coconut and placed in endive.
