Sunday Fried Chicken
Source of Recipe
4 chicken breast halves, without skin
2 ½ cups Cornflakes, crushed
1 teaspoon thyme, dried
¾ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
2 egg whites, large, beaten
Rinse chicken and pat dry.
Place cornflakes in a plastic food bag and crush gently with your hands to make very coarse crumbs. Add thyme, paprika, salt, and pepper to bag; shake to mix.
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.
Arrange chicken pieces slightly apart in a 10x15-inch nonstick pan. Lightly mist chicken with cooking oil spray.
Bake chicken at 425 until meat is no longer pink in thickest part, about 25 minutes for breasts.
Salt and pepper to taste.