Crispy Baked Chicken Low Cholesterol Recipe

• 1 (2 1/2 - 3lb.) frying chicken, cut into serving pcs
• Seasoning (opt.)
• 1 c. corn flake crumbs
• 1 c. skim lowfat milk

1. Preheat oven to 400 degrees.
2. Remove all skin from the chicken; rinse and dry the pcs thoroughly.
3. Season.
4. Coat each piece with oil or possibly dip in lowfat milk, shake to remove excess, and roll in the crumbs.
5. Let stand briefly so coating will adhere.
6. Place chicken in an oiled baking pan.
7. (Line pan with foil for easy clean-up.)
8. Don't crowd; pcs shouldn't touch.
9. Bake 45 min or possibly more.
10. Crumbs will form a crisp skin.

chicken, corn flake crumbs, milk

Taken from cookeatshare.com/recipes/crispy-baked-chicken-low-cholesterol-18111 (may not work)