Ingredients

• 3 ½ cups of Fogdog Gluten Free Breadcrumbs
• 2 tsp. dried thyme
• 1 tsp. freshly ground black pepper
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. curry powder
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• ½ tsp. salt
• ¼ tsp. cayenne
• 2 large egg whites
• 1-1/4 cup low fat buttermilk
• 3 whole skinless, boneless chicken breasts, split or 6 boneless, skinless chicken thighs

Instructions

1. Preheat oven to 200 degrees.
2. In a medium bowl, stir together breadcrumbs and spices. Reserve.
3. In another medium bowl, whisk together the egg whites and the buttermilk.
4. Dip each piece of chicken in buttermilk mixture then roll in breadcrumb mixture, coating well. Press lose crumbs into the meat.
5. Place each piece of chicken on a no-stick cookie sheet (or lightly oil a baking sheet).
6. Bake 20-25 minutes or until golden, turning once halfway through baking. Serve warm.