CRISPY CAJUN CHICKEN

CRISPY CAJUN CHICKEN 2-3 lbs chicken parts (breasts, thighs, drumsticks) 1 cup mayonnaise 1 tbs creole/cajun spice blend 2 cups roughly crushed cornflakes Preheat oven to 350 degrees F. Line a large baking sheet with aluminum foil. Rinse chicken and pat dry with paper towel. Mix mayonnaise and seasoning blend in a small bowl. Crush cornflakes and place on a plate. Dredge chicken in mayonnaise then cornflake crumbs. Place on baking sheet skin side up. Bake at 350 degrees F for 40-50 minutes, or until coating is golden brown and chicken juices run clear (185 degrees F). Serves 4