Ugh!! So frustrated! Yesterdays recipe totally sucked!! And this one was kind of a dud as well. Not completely horrible, but just ok. This was my attempt at trying to pick something somewhat healthy, and I’m wishing that I would have just gone ahead and made traditional fried chicken. A couple things, don’t “spritz” the chicken too much. I did a couple of spritz, and the breading pretty much pulled all the way off the chicken. The only other thing I would say is serve this with some barbecue sauce to add some flavor. Alone it’s just a little blah. I’m going to try a Country Fried Chicken recipe soon though, so hopefully that one come out better. This recipe really wasn’t bad though, just not great so I was disappointed.


  • 1/2 cup cornmeal
  • 1/2 cup dry bread crumbs
  • 1 teaspoon dried tarragon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 3 egg whites
  • 2 tablespoons fat-free milk
  • 1/2 cup all-purpose flour
  • 6 bone-in chicken breast halves (about 6 ounces each)
In a shallow bowl, combine the first seven ingredients. In another shallow bowl, whisk egg whites and milk. Place flour in a third shallow bowl. Coat chicken with flour; dip in the egg white mixture, then roll in cornmeal mixture.
Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350 degrees for 40 minutes. Spritz with butter-flavored spray. Bake 10-15 minutes longer or until juices run clear and a meat thermometer reads 170 degrees.
Recipe from The Taste of Home Cookbook
See Also:  Chicken and Dumplings