Sunday Fried Chicken

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 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. 6

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

7. 7

   Bake chicken in a 425u00b0 oven until meat is no longer pink in thickest part (cut to test), about 25 minutes for breasts, about 30 minutes for legs.

8. 8

   Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.