1 frying chicken, skinned
2 or more c. corn flakes crumbs
2 envelopes instant chicken broth seasoning
1 tsp. poultry seasoning
1 c. skim milk

Sometimes I substitute instant bouillon.

Corn flake crumbs give this skinless chicken a crisp new coating.

Preheat oven to 400 degrees. Dip pieces in milk. Shake off and coat each piece in the seasoned corn flake crumbs. Let stand briefly so coating will adhere. Place pieces in oiled pan or foil-lined baking sheet. Bake 45 minutes so crumbs will form a crisp "skin." Yield: 4 servings, approximately 270 calories per serving.