Butter Crisp Chicken


                  1                    broiler chicken -- or fryer
                  6      tablespoons   butter or margarine
                  1      teaspoon      salt
                  1      teaspoon      paprika
                  1/4    teaspoon      pepper
                  3/4    cup           corn flake crumbs

Have chicken cut in 10 pieces.  Reserve giblets, neck and wing tips for 
broth for some other dish.  Wash chicken and drain in colander.  Melt 
margarine over low heat; remove from heat and stir in salt, pepper and 
paprika.  Dip chicken pieces, one at a time, in seasoned margarine and 
then in corn flake crumbs, spooning crumbs over chicken to coat well.  
Place in a shallow foil lined baking pan.  Bake , uncovered, in a moderate 
oven (350 F.) until tender when fork tested, about 1 hour.  Serves 4