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Oven Fried Chicken
MyCookbook Recipe Database
MyCookbook Member: mytymyt
Recipe Category: Appetizer
Recipe Preparation Level: easy
1 3-1/2 lb chicken skinned, or 4 legs and thighs, skinned
1 5-1/2 oz. box plain or wheat Melba Toast
1/4 cup vegetable oil
2 large eggs
1 tbsp Dijon mustard
1/2 tsp. dried thyme
3/4 tsp. salt
1/2 tsp. dried oregano
2/4 tsp. salt
1/2 tsp. fresh ground pepper
1/4 tsp. cayenne pepper (opt.)
1/4 to 1/2 tsp garlic powder
Removing skin of chicken assures a crisp coating. To make Mellba Toast crumbs,place in a food processor and using metal blade process to fine crumbs leaving some the size of pebbles for crunchiness. Preheat oven to 400* and place rack on upper middle position. Line a large baking sheet with foil and set a large wire rack over the pan. You may have to use two racks so that you can get at least 2 inches of space under the meat for circulation of heat to let the chicken brown top and bottom.
Pour crumbs into a plate or soup bowl and drizzle with the oil. Mix well with a fork. In another bowl mix together the eggs and all the spices until well blended. Working with one piece of chicken at a time, dip in egg mixture allowing the excess to drip off, and then in crumb mixture, coating liberally. Place on rack in prepared pan. Bake about 40 minutes until chicken is a deep nutty brown and juices run clear. Serves 4.
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