Preheat oven to 375°F (190°C). Combine bread crumbs, flour, salt, pepper and paprika in a clean plastic bag. Place egg whites in a bowl and whisk in 2 tbsp (30 mL) water. Coat each drumstick with egg mixture then shake in crumb mixture until evenly coated. (Discard used crumbs.)
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until evenly browned, 5 to 8 min. Spread bruschetta topping evenly in an 11 x 7–inch (2 L) baking dish. Transfer browned chicken to dish. Bake until juices run clear when chicken is pierced, about 20 min. Sprinkle with goat cheese and green onions and broil until cheese is softened, 2 to 3 min.
Meanwhile, toss Romaine with dressing. Serve chicken and sauce with salad.
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