Sunday, February 27, 2011

Crumb Chicken

Again with the breadcrumbs. This is a lot like Shake 'n' Bake, but a whole lot cheaper. My mom used to make crumb-coated chicken, and it was always simply good. No complicated egg-wash baths, just chicken and seasoned breadcrumbs.

1 chicken, cut-up, skin-on
1-1/2 C breadcrumbs
1 tsp salt
1/2 tsp pepper
1 tsp parsley flakes
1 tsp dried oregano
1 tsp dried thyme

1. Preheat oven to 350º. Place dry ingredients in a shallow pan, like a pie plate. Stir until combined.

2. Moisten each piece of chicken with water. Dredge in breadcrumbs, coating all exposed surfaces. Arrange chicken in large roasting pan. Try to keep the pieces from touching.

3. Bake until thermometer reaches 160º in thickest piece. Let rest 5 minutes before serving.

Serves 4-6

Difficulty rating  π

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