Crispy Baked Chicken

This is a healthier "fried" chicken recipe that we enjoy. You can use the boneless, skinless chicken breasts, thighs or a combination of both.Originally from the food section of the Houston Chronicle.

• Ready In: 2 hrs 25 mins
• Serves: 6-8

Ingredients

• 8  pieces boneless skinless chicken breasts
• 1⁄4 cup all-purpose flour
• 3⁄4 teaspoon salt, divided
• 1  teaspoon fresh ground pepper
• 1  teaspoon  ground thyme
• 1⁄2 cup low-fat milk
• 2  egg whites
• 1 1⁄2 teaspoons  hot pepper sauce
• 1 1⁄4 cups  fresh  fine breadcrumbs (I have used dried bread crumbs also)
• 1  teaspoon paprika
•  nonstick cooking spray

Directions

1. Cover a baking sheet with waxed paper.
2. In a large bowl, mix flour,1/2 teaspoon salt, black pepper, and thyme, and set aside.
3. In a large bowl, whisk together milk, egg whites, and pepper sauce.
4. In a large shallow dish or on waxed paper, mix bread crumbs,paprika, and 1/4 teaspoon salt.
5. Coat chicken with the flour mixture, dip in milk mixture, and then roll in crumb mixture and place on prepared baking sheet.
6. Cover with plastic wrap and refrigerate for 1 hour.
7. Preheat oven to 350 degrees.
8. Place a wire rack in a large shallow pan and arrange chicken pieces on the wire rack, making sure pieces don't touch.
9. Spray chicken pieces lightly with nonstick cooking spray.
10. Bake until juice runs clear when chicken is pierced, about 45 to 55 minutes.