Crisp Oven-Fried Chicken

Oxmoor House
6 to 8 servings


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2 cups fine dry breadcrumbs
3/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 teaspoons salt
1/2 teaspoon pepper
1 clove garlic, crushed
2 (3- to 3 1/2-pound) broiler-fryers, cut up
1 cup butter or margarine, melted


Combine breadcrumbs, cheese, parsley, salt, pepper, and crushed garlic in a medium mixing bowl; mix well. Dip chicken, one piece at a time, in butter; dredge in crumb mixture. Arrange chicken pieces in a large aluminum foil-lined shallow baking pan. Bake, uncovered, at 350° for 1 hour or until chicken is tender, turning once. Drain on paper towels; serve warm or chilled.

Created date

February 2010