If you love fried chicken but hate the fact of eating something fried in oil, you’ve got to try this recipe! The breading is crispy and crunchy and the chicken is moist and tender.
(Feeds 6-8 people)
4 chicken thighs, skinned removed
4 chicken legs, skin removed
3 cups homemade bread crumbs (see my blog on bread crumbs) (NOTE: you can also do 2 cups of homemade bread crumbs and 1 cup Panko bread crumbs)
6 jumbo eggs
1 1/2 tsp pepper
6 tbsp pecorino romano (see my blog on grinding your own)
2 tbsp dried parsley
2 tsp garlic powder
2 tsp onion powder
Set oven to 400°. Coat a broiler pan with olive oil that has been poured onto a paper towel. Wipe the pan with the paper towel.
In one bowl, add your bread crumbs, pecorino romano, pepper, parsley, garlic powder and onion powder. Mix it up with your hands or a spoon.
Add your eggs to another bowl. Place chicken in a bowl.
Dip chicken in bread crumbs, then eggs and back to bread crumbs. Place on broiler pan.
Bake in oven for roughly one hour or until nice and golden. Check it at 30 minutes, then 45 minutes. If not golden brown at 45 minutes, cook up to 15 minutes longer.
Pair with my Twice Baked Potatoes recipe.