BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
June 23 2011
Crispy Oven Fried Chicken Recipe
1 egg, beaten
3 tablespoons milk
1 cup fine saltine cracker crumbs
1 teaspoon dried thyme or marjoram leaves
1/2 teaspoon paprika
1/8 teaspoon pepper
2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs and drumsticks)
3 tablespoons margarine or butter, melted
Fresh thyme or marjoram sprigs (optional)
Tomato slices, halved (optional)
In small bowl combine beaten egg and milk.
In shallow dish combine cracker crumbs, dried thyme, paprika and pepper. Set aside.
Remove skin from chicken. Rinse chicken and pat dry.
Dip chicken pieces, one at a time, in egg mixture, then roll in cracker mixture.
Arrange chicken pieces in greased 15xl0-inch or 13x9-inch baking pan so pieces don't touch. Drizzle chicken with melted margarine.
Bake in preheated 375F convection oven on rack 2 or 3 offset for 30 to 35 minutes (or bake in preheated 375F radiant bake oven 45 to 55 minutes) or until chicken pieces no longer are pink and coating is golden brown.
Transfer chicken pieces to serving platter.
Garnish platter with fresh thyme sprigs and tomato slices, if desired.