Cornflake Chicken (Baked crispy chicken)

This was a recipe on the back of the Cornflakes box when I was growing up. It's pretty good - like low fat fried chicken.

3 cups cornflakes
3 tablespoons all-purpose flour
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground sage
Salt and pepper
1/2 C milk
2 1/2 pounds bone-in chicken parts (breasts, wings, dr umsticks, thighs)

Heat the oven to 375°. To make the coating, pour the cornflakes into a sealable gallon-size plastic bag and use a rolling pin (or your palms) to crush the cereal. Open the bag and add the flour, paprika, onion powder, and sage. Shake salt and pepper (about 1/8 to 1/4 teaspoon of each, depending on your family's taste) into the bag, reseal, and shake until well combined.

Pour the milk into a shallow bowl. Rinse the chicken pieces. Dip one piece in the milk, drop it in the bag of cornflake mix, and shake until the chicken is thoroughly coated. Place the chicken skin-side up in an ungreased baking pan. Repeat until all the pieces are coated. Discard any leftover coating, and wash your hands thoroughly after handling the raw chicken.

Bake for 50 minutes or until done. (Meanwhile, prepare the potatoes, carrots, and biscuits.) Be sure to check the chicken for doneness (see our tip, above). Serves 4 to 6.