Don’t you just love fried chicken? Chicken is the meat of choice in the land down under. It surpasses all sales for every other type of meat as well as meat consumption daily. Here is the alternative to the deep-fryer version.
- 12 chicken thighs
- 3 eggs
- 1⁄4 (244 ml) cup milk
- ½ cup (125 g) all-purpose flour
- 1 cup (108 g) breadcrumbs
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons dried paprika
- 2 tablespoons grated Parmesan cheese
- salt and pepper to taste
- Use Chicken pieces that are uniform in size.
- Always use bone-in chicken pieces with the skin on.
- Season Generously.
- Don’t Crowd the Pan.
- Don’t Cover with Foil.
- Preheat oven to 400F/200C.
- Place flour in a plate or bowl and season with salt and pepper to taste. Set aside.
- Put the bread crumbs in a shallow bowl and mix in the oregano, garlic powder, paprika, Parmesan cheese, salt & pepper. Add the breadcrumb mixture to a sealable food storage bag.
- Beat the eggs with the milk and season with salt in another bowl.
- Dredge the chicken piece by piece in the flour, followed by the egg and then add to the bag with the bread crumbs (three pieces should be added to the bag at a time). Seal the bag and shake to coat with the breadcrumbs.
- Place the chicken in a dry 9×13 inch baking dish lined with non-stick foil. Spray with cooking spray.
- Bake in the preheated oven for 30 minutes. Check to see if the chicken has browned. If needed, spray with cooking spray and bake another 15 minutes. Remove from oven and drain on paper towels. Enjoy!