Lots of people do oven baked chicken or chicken tenders coated with corn flakes. My mother made something we called Northern Baked Chicken which was corn flake crumb coated cut up chicken pieces baked the oven. When I began my healthier eating odyssey, I started reading labels and found the contents of corn flakes included some items I no longer wanted my family to eat. I came up with this version as a substitute. The wheat germ adds a slightly nutty, earthy flavor that is hard to identify. I like to use boneless skinless thighs because they are harder to overcook when crisping than breasts, but breasts can certainly be used. Even without the flouring step in many breading recipes, these thighs are both crispy and juicy. —healthierkitchen
pkg, about 1.25 pounds boneless, skinless chicken thighs. I like to allow two pieces per person, depending on size.
egg, lightly beaten, with 2 Tablespoons lukewarm water added
cup whole wheat bread crumbs, either homemade fine gound, or storebought. I like to use no sodium added if storebought.
Place beaten egg and water mixture into a dish or pan with a side high enough to contain the egg.
Alongside the plate with the egg, set out another plate or some waxed paper and gently combine the bread crumbs and wheat germ on that.
Have a baking pan handy (I like to line mine with foil) and lightly coat with oil. Place pan next to the plate with the crumb mixture.
One by one, dip each thigh first into the egg and then dredge into the crumbs (both sides) and then place on the pan. Drizzle top of thighs with a little more olive oil.
When all thighs have been coated, place in pre-heated oven for about 30 - 40 minutes, depending on size. I like them to get nice and crispy but not shrink up too much. Check them at 30 minutes and see if the crumbs have browned yet. If not, leave them in the oven a little longer.