Ingredients

8 skinless boneless chicken thighs, trimmed of all visible fat (about 1 1/2 pounds)
1/2 teaspoon Paula Deen’s House Seasoning
1/4 cup light mayonnaise
Zest and juice of 1 lemon
1 egg white
1/2 teaspoon hot sauce
1 1/4 cups cornflake crumbs

Directions

Preheat the oven to 375 degrees. Spray a large shallow baking pan with nonstick spray.

Sprinkle the chicken with the House Seasoning. In a large bowl, combine the mayonnaise, lemon zest, juice, egg white, and hot sauce. Add the chicken; toss to coat.

Place the cornflake crumbs on a sheet of wax paper. Dip the chicken into the crumbs pressing so the crumbs adhere. Place the chicken in the pan and lightly spray with nonstick spray.

Bake until the chicken is golden brown and cooked through, 40 – 45 minutes. Do not turn.

Original Recipe courtesy Paula Deen

Bobby and The Test Kitchen Notes:  Although we all enjoyed this much lighter version and we hope you make it again and again, we decided there is something about an old fashioned fried chicken recipe.  You just don’t mess with it…we unanimously decided we would rather just eat fried chicken a little less frequently the way it was meant to be prepared.

Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen