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

Remove skin from chicken; rinse and dry thoroughly. Dip in milk, mix cornflake crumbs with rosemary and pepper and roll in the seasoned crumbs. Let stand briefly so coating will adhere. Place chicken in oiled baking pan. (Line pan with foil for easier cleaning.) Do not crowd; pieces should not touch. Bake at 400 degrees for 45 minutes or more. Crumbs will form a crisp skin. Yield: 4 servings.