1 frying chicken, cut into serving pieces
1 c. skim milk
1 c. cornflake crumbs
1 tsp. rosemary
Black pepper, freshly ground

Remove all skin from the chicken; rinse and dry the pieces thoroughly. Dip in milk. Mix cornflake crumbs with rosemary and pepper, and roll chicken in the seasoned 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 at 400 degrees for 45 minutes or more. Crumbs will form a crisp skim.