Oven-Fried Chicken
This recipe was in an issue of "Cook's Magazine". I never would have thought of Melba toast crumbs as a coating, I have to admit. But the result is the closest to fried chicken that I have ever tasted, and without all that extra fat and cholesterol. Worth a try!!
1/4 cup vegetable oil
1 (5-oz.) box plain Melba toast, processed to sand and pebble texture
2 large eggs
1 Tbsp. Dijon mustard
1 tsp. dried thyme
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper (optional)
4 chicken leg quarters, separated into drumsticks and thighs, skin removed
Adjust oven rack to upper-middle position and heat oven to 400º F. Line sheet pan with foil and set large flat wire rack over sheet pan.
Drizzle vegetable oil over Melba toast crumbs in a shallow dish or pie plate; toss well to coat. Mix eggs, mustard, thyme, salt, pepper, oregano, garlic powder and optional cayenne with a fork in a second shallow dish or pie plate.
Working one piece at a time, coat chicken on both sides with egg mixture. Set chicken in Melba crumbs, sprinkle crumbs over chicken, and press to coat. Turn chicken over and repeat on other side. Gently shake off excess and place on rack. Bake until chicken is deep nutty brown and juices run clear--about 1 hour (or possibly longer).
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