1 frying chicken (2 1/2 to 3 lbs.), cut into serving pieces
1 c. skim milk
1 c. corn flake crumbs
1 tsp. rosemary
Freshly ground black pepper

Remove all skin from the chicken; rinse and dry the pieces thoroughly. Dip in milk. Mix corn flake crumbs with rosemary and pepper, and roll 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 F. for 45 minutes or more. Crumbs will form a crisp "skin".