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

1 frying chicken (2 1/2-3 lbs.), cut into serving pieces
1 c. skim milk
1 tsp. rosemary
1 c. cornflake crumbs
Freshly ground black pepper

Remove all skin from the chicken, rinse and dry the pieces thoroughly. Dip in milk, mix cornflake crumbs with rosemary and pepper - roll chicken in the crumbs - let stand briefly so coating will adhere. Place chicken in an oiled baking pan. (Line pan with foil with easy clean-up). Do not crowd, pieces should not touch. Bake at 400 degrees for 45 minutes more. Crumbles will form a crisp "skin". Yield: 4 servings. 1 serving = approximately 270 calories.