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The Best Oven-Fried Chicken




Source of Recipe


USA Weekend


Recipe Introduction


Prep time: 35 minutes. Cooking time: 30-35 minutes.
This recipe easily doubles or triples. If you don't have a food processor, crush the Melba toasts to a sand-and-pebbles consistency in a plastic bag with a rolling pin -- that's the secret.


List of Ingredients




3 large eggs
1 1/2 Tbs. Dijon-style mustard
1 1/4 tsps. salt
3/4 tsp. ground black pepper
1 1/2 tsps. dried thyme leaves
3/4 tsp. dried oregano
3/4 tsp. garlic powder
1/2 tsp. cayenne pepper
8 ounces plain Melba toasts
6 drumsticks and 6 thighs,
skin and visible fat removed
Spray bottle filled with
vegetable oil or vegetable
cooking spray

Recipe



Adjust oven rack to upper middle position and heat oven to 400 degrees. Beat together the eggs, mustard and seasonings in a cake pan or other shallow dish. Pulse Melba toast (do this in 2 batches) to a sand-and-pebble texture in a food processor, then transfer to a second cake pan or other shallow dish. Set a large wire rack over an 18- by 12-inch jellyroll pan lined with foil. Using your right hand, roll chicken in egg mixture to coat.

Working one piece at a time, lay chicken in crumbs and use your left hand to press crumbs onto top of chicken (alternating hands cuts down on the mess). Turn piece over; repeat pressing crumbs into chicken on other side.

Gently shake off excess. Set chicken on rack. Coat pieces evenly with oil. Bake until nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs. Remove from oven with tongs; let cool on a platter.

Serves: 6.
Per serving (drumstick and thigh): 365 calories, 34g protein, 30g carbohydrates, 1g fiber, 10g fat (2g saturated), 980mg sodium.