Yield
Makes 4 servings

How to Make It

Step 1

Remove and discard skin and excess fat from chicken. Rinse chicken and pat the pieces dry.

Step 2

Place cornflakes in a plastic food bag and crush gently with your hands to make very coarse crumbs.

Step 3

Add thyme, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper to bag; shake to mix.

Step 4

In a shallow bowl, beat egg whites with a fork until slightly frothy.

Step 5

Coat chicken pieces with egg white, drain briefly, then put in bag with crumb mixture, 1 piece at a time. Turn bag to coat chicken well.

Step 6

Arrange chicken pieces slightly apart in a 10- by 15-inch nonstick pan. Lightly mist chicken with cooking oil spray.

Step 7

Bake chicken in a 425° oven until meat is no longer pink in thickest part (cut to test), about 25 minutes for breasts, about 30 minutes for legs.

Step 8

Add salt and pepper to taste.

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