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Oven Fried Chicken

MyCookbook Recipe Database
MyCookbook Member: mytymyt
Recipe Category: Poultry
Recipe Preparation Level: easy
    1 3-1/2 lb chicken cut up or 4 chicken legs and thighs
    1 50z. box of Plain or wheat MelbaToast
    1/4 cup vegetable oil
    2 large eggs
    1 tbsp. Dijon Mustard
    1/2 tsp. dried thyme
    1/2 tsp. dried oregano
    3/4 tsp. salt
    1/2 tsp. freshly ground black pepper
    1/2 tsp. garlic powder
    1/4 tsp. cayenne (opt.)

    Remove skin from chicken and pat dry with paper towels. Put Melba Toast into a food processor and process to fine crumbs leaving some crumbs the size of small pebbles for crunchiness. Line a metal 9 by 13" baking sheet with aluminum foil. Set a large wire rack over the pan, or use two racks so that the food is at least 2 inches above the pan to allow for heat circulation under the meat. Preheat oven to 400*. Spray rack lightly with non-stick spray.
    Place crumbs in a shallow bowl and drizzle with oil, mixing well with a fork. In another bowl whisk together the eggs and all the spices until well blended. Working with one piece of chicken at a time, dip first into the egg mixture allowing the excess to drip off, and then into the crumb mixture liberally coating it all over. Place on rack in the prepared pan. Bake about 40 minutes or until chicken is a deep nutty brown and juices run clear. Makes 4 servings.

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