Monday, November 22, 2010

Oven-Fried Parmesan Chicken

I found this recipe on a Yahoo site and decided to try it. It turned out pretty well, but we had leftovers for days. I would add a few more spices (especially salt) to the breading or to the chicken itself, but overall, it was pretty tasty and easy...once I got all the skin off the chicken.

2 eggs, beaten
1/4 c. milk
1/2 c. grated parmesan cheese
1/2 c. fine dry bread crumbs
2 tsp. dried oregano
1 tsp. paprika
1/4 tsp. black pepper
4 lbs. meat chicken pieces, skinned (I used 16 drumsticks)
3 Tbl. butter, melted

1. Preheat oven to 375 degree F. Grease two large shallow baking pans; set aside.
2. In a small bowl, combine egg and milk.
3. In a shallow dish, combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper.
4. Dip chicken pieces into egg mixture; coat with crumb mixture.
5. Arrange chicken pieces in prepared baking pans, making sure pieces don't touch. Drizzle chicken pieces with melted butter.
6. Bake for 45 to 55 minutes or until chicken is tender and no longer pink (170 degree F for breasts; 180° degree F for thighs and drumsticks). Do not turn chicken pieces during baking. Immediately transfer chicken to a covered container; serve within 1 hour. (Or cover and chill chicken; transport in an insulated container with ice packs.)

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