Crispy Chicken - cooking recipe

Ingredients

1 frying chicken (2 1/2 to 3 lb.), skinned and cut up
1 c. skim milk
1 c. cornflakes
1 tsp. rosemary
fresh ground black pepper

Preparation

Put cornflakes in a bag with the rosemary and pepper and use a rolling pin to crush and mix them together.
Remove all skin from chicken, rinse and dry pieces thoroughly.
Dip in milk; roll in cornflake crumbs.