1 frying chicken, cut in serving pieces
1 c. non-fat milk
1 c. corn flake crumbs
1 tsp. rosemary
Black pepper

Remove skin from chicken; rinse and dry the pieces thoroughly. Dip in milk; mix corn flake crumbs with spices and roll in seasoned crumbs. Let stand briefly so coating will adhere. Place chicken in 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 "skin".