2 1/2 - 3 lb. frying chicken, cut into serving pieces
1 c. skim milk
1 c. Corn Flake Crumbs
1 tsp. rosemary
Freshly ground black pepper

Remove all skin from chicken. Rinse and dry chicken. Dip in milk. Mix Corn Flake crumbs with rosemary and pepper. Roll in seasoned crumbs. Let stand briefly so coating will adhere. Place chicken in oiled baking pan (line with foil for easy clean up). Do not crowd. Pieces should not touch. Bake at 400 degrees for 45 minutes. Crumbs will form a crisp skin.