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

Preheat oven to 400 degrees. Remove all skin from the chicken; rinse and dry the pieces thoroughly. Season. Coat each piece 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 not crowd; pieces should not touch. Bake 45 minutes or more. Crumbs will form a crisp skin.