1 (2 1/2 to 3 lb.) frying chicken, cut into serving pieces
1 c. corn flake crumbs
1 c. skim milk
Seasoning, if desired

Preheat oven to 400 degrees. Remove all skin from the chicken, rinse and dry the pieces thoroughly. Season. Coat each pieces with oil or dip in milk, shake to remove excess, and roll in the crumbs. Let stand briefly so coating will adhere. Place chicken in an oiled baking pan. (Line pan with foil for easy clean-up.) Do no crowd. Pieces should not touch. Bake 45 minutes or more. Crumbs will form a crisp "skin". Yield: 4 servings. Approximately cal/serv.: 270

Corn flake crumbs give this skinless chicken a crisp new coating. A favorite finger food for children and for taking on picnics.