Crispy Baked Chicken
|Vegetable oil spray||1|
|Frying chicken||3 Pound, cut into serving pieces, skinned, all visible fat removed|
|Skim milk||1 Cup (16 tbs)|
|Cornflake crumbs||1 Cup (16 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
Preheat oven to 400° F.
Line a baking pan with foil and lightly spray foil with vegetable oil.
Rinse chicken and pat dry.
Pour milk into a shallow bowl.
Combine cornflake crumbs, rosemary and pepper in another shallow bowl.
Dip chicken pieces first into milk and then into crumb mixture.
Allow to stand briefly so coating will adhere.
Arrange chicken in prepared pan so pieces do not touch.
Bake 45 minutes, or until done.
Crumbs will form a crisp "skin."