2 Fryers, 2-1/2 pounds each, quartered
½ c Grated Romano or Parmesan cheese
¾ c Evaporated milk
¼ c Flour
1 tsp Salt
¼ c Cornmeal
½ c Bread crumbs
1/3 c Butter, melted
1 Tbl Rosemary
Wash chicken; pat dry. Rub on cheese. Dip quarters in milk, then in combined dry ingredients. Lightly brown chicken quarters in hot butter in heavy skillet.
Arrange in 13x9x2” baking pan. Sprinkle with rosemary. Cover with foil. Bake in 375˚ oven for 30 minutes. Remove foil; bake 35 minutes.
Serves 6