1 (2 1/2 to 3 lbs.) frying chicken, cut into serving pieces
1 c. cornflake crumbs
3 tbsp. corn oil or 1 c. skim milk
Seasoning if desired

(4 breasts may be used). Preheat oven to 400 degrees. Remove all skin from chicken; rinse and dry pieces thoroughly. Season. Coat each piece with oil or dip in milk, shake to remove excess and roll in crumbs. Let stand briefly so coating will adhere. Place in oiled baking pan (line pan with foil for easy clean-up). Pieces should not touch. Bake 45 minutes or more uncovered. Crumbs will form crisp skin.