Crispy Baked Chicken

• 8 pieces boneless skinless chicken breasts
• 14 cup all-purpose flour
• 34 teaspoon salt, divided
• 1 teaspoon fresh ground pepper
• 1 teaspoon ground thyme
• 12 cup low-fat milk
• 2 egg whites
• 1 12 teaspoons hot pepper sauce
• 1 14 cups fresh fine breadcrumbs (I have used dried bread crumbs also)
• 1 teaspoon paprika
• nonstick cooking spray

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.

chicken breasts, flour, salt, fresh ground pepper, ground thyme, lowfat milk, egg whites, pepper sauce, breadcrumbs, paprika, nonstick cooking spray

Taken from www.food.com/recipe/crispy-baked-chicken-121204 (may not work)