Crispy Baked Chicken

I decided to take a chance and combine a few recipes to see if I could come up with a good coating for baked chicken. I wanted something that stayed nice and crisp on the the outside, held together well, and had a nice flavor. I think the combination of these two recipes worked out really well, and accomplished was I was looking for: crisp, intact coating. It's a very versatile technique, as the breading layer can be spiced any number of ways: spicy with chili powder, a simple Italian blend, even a simple garlic/onion/parmesan cheese as the original recipe. I simply chose some Herbs de Provence, which went really well with the potato gratin.




Crispy Baked Chicken
Inspired by Everyday Food Magazine, here and here.

boneless skinless chicken breasts, about 1.5 pounds
2 egg whites
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup wheat germ
1/4 cup plain dried breadcrumbs
1/4 cup ground flax seed
1 tablespoon Herbs de Provence

Combine egg whites, cornstarch, salt and pepper in a medium bowl. Whisk to combine thoroughly. Combine wheat germ, breadcrumbs, flax seed and seasoning in a shallow dish. Dip chicken in egg whites, then in breading mixtures. Shake off excess breading and place on a baking sheet fitted with a rack (to keep chicken elevated when cooking). Lining the baking sheet with foil is optional for easy cleanup. Bake chicken at 400 degrees until center of thickest part registers 165 on an instant read thermometer.