4 chicken thighs, skin removed

1 tablespoon unbleached all-purpose flour

1 large egg white

¼ teaspoon sea salt

½ teaspoon olive oil

1 tablespoon rice flour

1 tablespoon cornflakes crumbs

Nonstick cooking spray

• Preheat oven to 350°.

• Rinse and dry the chicken thighs. Put the flour on a plate. In a small, shallow bowl, whip the egg white together with the sea salt; add the olive oil and mix it into the egg white. Put the rice flour and cornflakes crumbs on another plate and mix them together.

• Roll each chicken thigh in the flour, then dip it into the egg white mixture, and then roll it in the cornflakes crumbs mixture. Place a rack on a baking sheet and spray with the nonstick cooking spray. Arrange the chicken thighs on the rack so that they aren't touching. Bake for 35 to 45 minutes, until the meat juices run clear. (Note: If not using a rack, drain the thighs on paper towels to remove the excess fat before serving.)

Sack the Sodium

You can reduce the sodium in Crunchy Oven-Fried Chicken Thighs to 85.31 mg per serving by omitting the salt and substituting a herb blend like Mrs. Dash Table Blend, the Spice House's Mr. Spice House Salt-Free Blend, or the Spice Hunter All Purpose Chef's Blend.