Crunchy Herb Chicken

1/3 c flour
1/4 t basil
1/2 t thyme
1/2 t rosemary (ground)
1/8 t pepper
1/4 c butter (melted)
1/3 c milk
3 lb chicken (skinned & deboned)
5 c corn flakes (crushed)

Pre-heat oven to 375 degrees. In mixing bowl, combine flour, basil, thyme, rosemary & pepper. Mix well. Add butter & milk. Mix well. Cut chicken into strips. Dip chicken into flour mixture. Coat well & roll in crushed cereal. Coat evenly. Place in baking dish lightly coated with oil. Bake for 55 minutes or until chicken is no longer pink & coating is golden brown.
Enjoy!