I like corn flakes as a topping. Yes there are sugars in it, so some carbs, but it is corn based rather than flour.
for baked chicken, I use boneless, skinless thighs (I prefer the moist dark meat). I dip them in a plate with a creamy salad dressing (like ranch or caesar, or you could use full fat mayo), then dredge in the crushed corn flakes. Bake in oven until internal temp reached. If in a hurry, I may throw the chicken right in the baking pan, pour the dressing on, then sprinkle the crushed cornflakes. rather than messing around with coating each piece.
for a topping on a casserole, I melt some butter in a bowl in the microwave, and stir in some crushed corn flakes. Spread these on top of the casserole, and bake in oven until the casserole is done. It gives a nice crunch, sweet, buttery crust. My favourite is on an egg/breakfast casserole, but would work for almost any kind where you want the crunch.
Once, in a pinch, I used Honey Nut Corn Flakes, and once, I used Bran Flakes. These worked fine, but I still prefer the good old fashioned corn flakes