Fail proof crunch from the oven

Don't you just HATE it when you're baking breaded chicken or pork chops and your crust gets soggy? It's the absolute worst. I, for one, cherish a crispy crust. It's mandatory for any good chicken parmesan, oven-fried chicken leg, chicken nuggets, etc. So after some trial and error using my grandma's crust recipe and my own, I've found the perfect storm for crunchy crust out of the oven. It's a tri-fecta of bread crumbs:

1/2 cup crushed cornflakes
1/2 cup regular bread crumbs
1/2 cup panko bread crumbs
Combine together and add your spices/herbs of preference

It really is fail proof, no matter what you use to bind it to the meat. You can use egg, butter, even milk (gets a little runny though -- be careful) to stick it on. I like this simple mixture because you can add your own spices and seasonings to make it Italian, spicy, lemon pepper. Roll your meat in your egg/butter/milk, coat well with the bread crumb/spices mixture, spray with Pam and let bake!

-D.