1 chicken fryer, skinned
1 c. skim milk
1 c. corn flake crumbs
1 tsp. rosemary
1/2 tsp. ground pepper

Cut the fryer into pieces with the skin removed. Make a mixture of corn flake crumbs, rosemary and pepper. Dip the pieces of chicken into the skim milk. Then roll the chicken into the crumb mixture and place in a foil-lined baking pan. Bake at 400 degrees for 45 minutes or until done. Serves 4.