Thursday, June 19, 2008

Oven-Fried Chicken

1 beaten egg
3 tablespoons milk
1 1/4 finely crushed saltine or rich round crackers
1 teaspoon dried thyme, crushed
1/2 teaspoon paprika
1/8 teaspoon black pepper
2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, or drumsticks)
2 tablespoons margarine or butter, melted

1. In a small bowl combine egg and milk. In a shallow dish combine crushed crackers, thyme, paprika, and pepper. Set aside. Skin chicken. Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture.

2. In a greased 15x10x1-inch baking pan, arrange the chicken, bone side down, so the pieces aren't touching. Drizzle chicken with the melted butter.

3. Bake, uncovered, in a 375 degree oven for 45 to 55 minutes or until chicken is no longer pink (170 degrees for breasts; 180 degrees for thighs and drumsticks). Do not turn chicken pieces while baking.

NOTES: Makes 6 servings. B and I halved the recipe, and we used boneless skinless chicken breasts. Recipe is from the Better Homes and Gardens New Cook Book, 12th edition.

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