Crispy Deviled Chicken

• 13 cup liquid egg substitute
• 2 tablespoons chicken broth
• 1 tablespoon dijon mustard
• 1 clove garlic finely chopped
• 1 1/2 cups bread crumbs dry
• 3 tablespoons basil fresh
• 1 teaspoon paprika
• 1/4 teaspoon white pepper
• 12 each chicken thighs, boneless, skinless boneless, skinless

1. Heat oven to 400F (200C).
2. Spray shallow roasting pan with nonstick cooking spray.
3. Mix egg product, broth, mustard and garlic in small bowl.
4. In separate container, mix bread crumbs, basil, paprika and white pepper.
5. Dip each chicken thigh into egg mixture and shake to remove excess.
6. Coat with bread crumb mixture.
7. Place in pan.
8. Bake uncovered about 20 minutes or until juices run clear.

liquid egg substitute, chicken broth, mustard, garlic, bread crumbs dry, basil fresh, paprika, white pepper, chicken thighs

Taken from recipeland.com/recipe/v/crispy-deviled-chicken-38059 (may not work)