Chicken breast halves (about 1/2 lb. each) or legs (thigh and drumstick, about 1/2 lb. each) 2 1/2 cups cornflakes 1 teaspoon dried thyme 3/4 teaspoon paprika About 1/2 teaspoon salt About 1/4 teaspoon pepper 2 large eggs
Cooking Spray
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 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 eggs with a fork.
5. Coat chicken pieces with eggs, 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 13 by 9-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.
