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HOME ECONOMICS Crispy Baked Chicken Cornflake crumbs give this skinless chicken a crisp new coating. A favorite finger food for children and a main dish for taking on picnics. 1 frying children (2 1/2 to 3 pounds), cut into serving pieces 1 cup skim milk 1 cup cornflake crumbs 1 teaspoon rosemary fleshly ground black pepper, to taste Remove all <, skin from the chicken, rinse and dry the pieces thoroughly. Dip in milk. Mix cornflake crumbs with rosemary and pepper, and roll pieces in the seasoned
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