Ingredients
- 4 chicken breast halves (about 1/2 lb. each) or whole legs (thigh and drumstick, about 1/2 lb. each)
- 2 1/2 cups cornflakes
- 1 teaspoon dried thyme
- 3/4 teaspoon paprika
- 1/2 About 1/2 teaspoon salt
- 1/4 About 1/4 teaspoon pepper
- 2 large egg whites
- Cooking oil spray
Preparation
Step 1
Preparation
1. Remove and discard skin and excess fat from chicken. Rinse chicken and pat the pieces dry.
2. Place cornflakes in a plastic food bag and crush gently with your hands to make very coarse crumbs.
3. Add thyme, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper to bag; shake to mix.
4. In a shallow bowl, beat egg whites with a fork until slightly frothy.
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.
6. Arrange chicken pieces slightly apart in a 10- by 15-inch nonstick pan. Lightly mist chicken with cooking oil spray.
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.
8. Add salt and pepper to taste.