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Sunday Fried Chicken

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 10×15-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. Serves 4.

- Tina