Crispy Baked Chicken Recipe

• Vegetable oil spray
• 1 (2 to 3 lb.) frying chicken, cut into serving pcs, skinned, all visible fat removed
• 1 c. skim lowfat milk
• 1 c. Corn Flake crumbs
• 1 teaspoon rosemary
• 1/2 teaspoon black pepper, freshly grnd

1. Preheat oven to 400 degrees.
2. Line a baking pan with foil and lightly spray foil with vegetable oil.
3. Rinse chicken and pat dry.
4. Set aside.
5. Pour lowfat milk into a shallow bowl.
6. Combine Corn Flake crumbs, rosemary and pepper in another shallow bowl.
7. Dip chicken pcs first into lowfat milk and then into crumb mix.
8. Allow to stand briefly so coating will adhere.
9. Arrange chicken in prepared pan so pcs don't touch.
10. Bake 45 min or possibly till done.
11. Crumbs will form a crisp skin.
12. NUTRIENT ANALYSIS: Calories - 249 Kcal; Protein - 32 grams; Carbohydrate - 12 grams; Total Fat - 7 grams; Saturated - 2 grams; Polyunsaturated - 2 grams; Monounsaturated - 2 grams; Cholesterol - 92 milligrams; Sodium - 142 milligrams.

vegetable oil spray, chicken, milk, flake crumbs, rosemary, black pepper

Taken from cookeatshare.com/recipes/crispy-baked-chicken-18133 (may not work)