Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

(5 Pts)

Ingredients Nutrition


  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 milk into a shallow bowl.
  6. Combine Corn Flake crumbs, rosemary and pepper in another shallow bowl.
  7. Dip chicken pieces first into milk and then into crumb mixture.
  8. Allow to stand briefly so coating will adhere.
  9. Arrange chicken in prepared pan so pieces do not touch.
  10. Bake 45 minutes or until done.
  11. Crumbs will form a crisp skin.
Most Helpful

Yummy and easy to prepare. I love the flavor of the cornflake coating and it really does form a crust. If you do not crush up your flakes it will still work out ok. I was able to utilize my new Penzy's Rosemary and celery flakes for extra flavoring. Delicious and I love that the points are already calculated for me.

Amber of AZ January 17, 2006

My DH loved this crispy chicken! My DD's were a little less enthusiastic, probably because of the rosemary. I used 4 VERY large breasts and since I had an open carton of bittermilk, I used that to dip them in. They were very moist and tender. I loved the crispy covering, but next time I think I will use a different seasoning, maybe dill, Mrs. Dash or cayenne pepper like Buddy Phillips suggested. Thanks for a nice low-fat way to make 'fried chicken'.

Denise in da Kitchen October 10, 2004

I made this recipe using eggs rather than milk and added 1/2 teaspoon cayenne pepper and drumsticks. Outstanding!! It tasted like real Southern fried chicken with the crispy crust and juicy inside. I will make this on a regular basis since everyone raved about it.

Buddy P June 07, 2004