Oven-Fried Chicken

1 lb  OR 3 1/2 cups + 1 Tbsp + 1 2/3 tsp Flour, regular or whole-wheat 

2 lb Corn Flakes

1 Tbsp + 1 tsp Black or white pepper, ground

1 Tbsp 2 tsp Salt

1/4 cup Mustard, dry

1 Tbsp + 1 tsp Paprika

2 Tbsp Garlic powder

1 Tbsp + 1 tsp Thyme, ground

1 Tbsp + 1 tsp Basil, dried 

1 Tbsp + 1 tsp Oregano, ground

 2 Tbsp Ginger, ground

2 cups Egg whites

1 qt Milk

24 lb 8 oz Chicken, whole cut up

Combine flour, crushed corn flakes, and spices in a large bowl. Stir well. Set aside.

Combine egg whites and milk in a medium bowl. 

Add chicken (no more than 3 pieces at a time). Coat pieces evenly with egg mixture. Remove chicken pieces from medium bowl. Place in large bowl containing flour mixture. Coat evenly. Place chicken pieces on a sheet pan (18" x 26" x 1") lightly coated with pan release spray and lined with parchment paper. You will need to use 3 pans. 

Bake uncovered: Conventional oven: 400 °F for 55-60 minutes. Transfer to a steam table pan (12" x 20" x 21/2"). You will need to use 2 pans.