LIGHT'N'SPICY CRUMBED CHICKEN

12 chicken tenderloins
1/3 cup plain flour
2 egg whites, beaten lightly
1/3 cup packaged breadcrumbs
1/3 cup corn flakes crumbs
2 teaspoons garlic salt
1 teaspoon lemon pepper

Toss chicken in flour; shake away excess flour. Coat chicken in egg, then in combined breadcrumbs, salt and pepper. Cover, refrigerate 15 minutes.