Oven Fried Italian Chicken

READY IN: 1hr 5mins
Recipe by Chef Regina V. Smith

This recipe is from the Edith Adams column in the Vancouver Sun. Hot or cold, fried chicken goes will with a zippy potato salad.

Top Review by Elisabetta47

This chicken is crispy, flavorful, simply marvelous. And that's despite the fact that I skinned the chicken pieces; the crust adhered beautifully evenso. Perhaps this could bring the somewhat excessive calorie count down a bit. What I don't get is why the sodium count is so high when there's no added salt. Thanks Chef Regina for an any-season winner!

Ingredients Nutrition

Directions

  1. In a large shallow dish combine melted butter with garlic, mustard and Worcestershire sauce.
  2. Combine bread crumbs, cheese, oregano, basil, paprika and parsley in a plastic bag.
  3. Dip the chicken pieces in he butter mixture, and then shake well in the crumb mixture.
  4. Arrange chicken pieces in a large shallow baking dish. Drizzle with the remaining butter mixture. Bake at 375 degrees F. for about 45 minutes or until done, basting occasionally.

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