Crunchy Baked Spiced Chicken

This is a tasty low-fat way to serve chicken & a great way to use up some stale cornflakes. I think this is an old Kelloggs recipe. I made this using chicken ribs but omitted the first step & it still worked out fine so you can leave it too if you like!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄4 kg chicken pieces
• 1⁄4 cup plain flour
• 2  cups  wholemeal  breadcrumbs
• 1⁄3 cup  corn flake crumbs
• 1  teaspoon ground coriander
• 2  teaspoons ground cumin
• 2  teaspoons  garlic salt
• 3  egg whites, lightly beaten
•  cooking spray

Directions

1. Remove skin from and place chicken in a large pan of cold water, bring to the boil; drain. Pat dry with absorbent paper.
2. Toss chicken in flour and shake away excess.
3. Combine crumbs and spices; mix well.
4. Dip chicken in egg whites and then in crumb mixture and place on a greased oven tray. Refrigerate for approx 1 hour.
5. Coat chicken lightly with oil spray and bake uncovered at 180°C for approx 30 minutes or until tender.