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

Skin chicken; rinse and pat dry thoroughly. Dip in milk. Mix cornflake crumbs and rosemary and pepper; roll in the seasoned crumbs. Let stand briefly so coating will adhere. Place chicken in an oiled pan. (Line pan with foil for easy clean-up.) Do not crowd; pieces should not touch. Bake at 400 degrees for 45 minutes or more. Crumbs will form a crisp skin. 4 servings. Approximately 270 calories per serving.