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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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