1 ( 2 1/2 to 3 pound) frying chicken, cut into serving pieces, or 3 to 4 chicken breasts
1 cup low-fat milk
1 to 2 cups cornflake crumbs
1 teaspoon rosemary
Remove all 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 an oiled baking pan (line pan with foil for easy cleanup). Do not crowd pieces. Bake at 400 degrees F for 45 minutes. Crumbs will form a crisp "skin."