Breaded Chicken With Corn Salad

• 3 None egg whites
• 1/3 cup 2% milk
• 1/3 cup all-purpose flour
• 2 cups corn flake crumbs
• 4 None chicken drumsticks, skin removed
• 4 None small chicken thigh cutlets, skin removed
• 2 None corn cobs, husks and silk removed
• 9 oz cherry tomatoes, quartered
• 4 None small red radishes, thinly sliced
• 1 None medium red onion, halved, cut into thin wedges
• 3 tbsp chopped fresh flat leaf parsley leaves
• 2 tbsp lemon juice
• 2 tsp whole-grain mustard
• 1 clove garlic, minced

1. Line a baking tray with parchment paper. Whisk egg whites and milk in a shallow bowl. Place flour and crumbs on separate plates. Dust chicken with flour, shaking off excess. Dip in egg whites then in crumbs to coat evenly. Place on prepared tray, cover with plastic wrap and chill for 15 mins.
2. Preheat oven to 375u0b0F. Spray chicken all over with oil. Bake for 40 mins, or until golden and cooked through.
3. Meanwhile, preheat grill. Lightly coat corn with oil. Grill for 8-10 mins, or until browned and tender. Transfer to a chopping board. Let cool slightly then cut into rounds. Transfer to a large bowl. Add tomatoes, radishes, onion and parsley. Whisk together lemon juice, mustard and garlic then drizzle over salad and toss to combine.
4. Spoon salad onto serving plates and top with chicken. Serve immediately.

egg whites, milk, flour, flake crumbs, chicken, chicken thigh, corn cobs, cherry tomatoes, red radishes, red onion, flat leaf parsley, lemon juice, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/32602 (may not work)