1 (3 lb.) fryer chicken, cut up
2 c. skim milk
3 egg whites
1 tbsp. oregano
1 tsp. black pepper
1 tbsp. allspice
2 c. stone ground or whole wheat flour
2 c. crushed corn flakes
Olive oil for browning

Remove all skin and obvious fat from the chicken. Rinse chicken pieces in cold water, pat dry. Separate legs from thighs. Fold wings under the meatiest part so they do not burn while cooking. To the milk and egg whites, add the oregano, pepper, and allspice; beat well. Dip the chicken pieces into this liquid mixture Roll the chicken parts in the flour and corn flake mixture. Take special care in squeezing the dry mixture firmly on chicken parts to "set" the coating. Brown chicken quickly in the olive oil. Arrange in shallow baking dish; bake in preheated oven at 400 degrees for 30 minutes. turn chicken pieces over; bake another 30 minutes or until done. To check for doneness, insert a fork into the thickest pieces and twist for tenderness.