1 frying chicken (2 1/2 to 3 lb.), cut up
1 c. crushed cornflakes
1 c. skim milk
Salt
Pepper
Garlic powder
Paprika

(Use whatever seasoning you enjoy.) Skin chicken; rinse and pat dry. Season meat; dip each piece in the milk, roll in crushed crumbs. Let stand briefly so crumbs will stick. Place in oiled baking pan. Line pan with foil or spray with Pam for easy cleanup. Bake uncovered 45 minutes. For less crunchy, place piece of foil over pan, but do not seal edges. Just lay flat over pan.