First of all, the diet version was to use a little mayo to get whichever crumbs you want to use to stick to the chicken.
I remember seeing people use diet margarine as well but lately I see many recipes using regular egg like it should be in my opinion as the first coating followed by either bread crumbs or any coating mix you want except for tempura mix which needs to be deep fried.
The trick for the chicken to "fry" is to either coat it on the skin or as in my case where I do not want the skin because of the fat and extra points, I will use a little bit of diet margarine out of the squeeze bottle like Fleischmann's brand which allows me to make wonderful chicken breasts that have Italian bread crumbs that are first cooked on a rack in the oven and then placed in a casserole dish where I put some good Italian tomato based sauced followed by some mozzarella cheese.
I then serve this over a good pasta and voi'la! You have one excellent dish. Who could ask for better?
I serve this with a big salad and broccoli with garlic oil and some more parmesan cheese.
I love it and so does the scale at weigh-in time!