Oven Fried Chicken (by America’s Test Kitchen)
Oven Fried Chicken (by America’s Test Kitchen) from Kelly
Split chicken breast
cook faster than thighs and drumsticks. To ensure that all the chicken is fully
cooked but not overdone, we recommend using either just split breasts, or just
thighs and drumsticks. Otherwise, be sure to remove the pieces of chicken as
soon as they reach the correct temperature.
1 box plain Melba toasts, broken into large pieces {I crush
1 or 2 sleeves of saltines}
¼ cup vegetable oil
2 large eggs
1 Tbs. Dijon mustard
1 Tbs. fresh minced thyme or 1 tsp. dried
½ tsp. dried oregano
¼ tsp. garlic powder
¼ tsp. cayenne pepper (optional) {can’t even taste the
spice, just adds flavor}
3 lbs bone-in chicken pieces (split breasts, thighs, and/or
drumsticks), skin removed {I use boneless skinless breasts}
salt and pepper
1.
Adjust an oven rack to the upper-middle position
and heat the oven to 400°.
Line a rimmed baking sheet with foil, then set a large wire rack on top.
2.
Process Melba toasts in a food processor until
they resemble sand and pebbles, about 6 pulses. {or just use the crushed
saltines-they are easy to crush by hand or in the food processor}. Toss the
crumbs with the oil and spread in a shallow dish. Whisk the eggs, mustard,
thyme, oregano, garlic powder, and cayenne together in a separate shallow dish.
3.
Pat the chicken dry with paper towels, then
season with salt and pepper. Working with one piece of chicken at a time, dip
it into the egg mixture, then coat with the crumbs. Press on the crumbs to make
sure they adhere. Lay the breaded chicken on the wire rack, bone-side down.
4.
Bake until the center of the breast meat
registers 160° or
the thigh or drumstick meat register 175°
on an instant-read thermometer, 30-40 minutes.
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