Oven Fried Italian Chicken

Submitted 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."

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Serves: 4

ingredients

• 118.29 ml butter, melted
• 1 garlic clove, crushed
• 9.85 ml Dijon mustard
• 4.92 ml Worcestershire sauce
• 236.59 ml fine dry breadcrumb
• 118.29 ml parmesan cheese, grated
• 1.23 ml oregano
• 1.23 ml basil
• 2.46 ml paprika
• 29.58 ml fresh parsley, chopped
• 1360.77 g chicken pieces

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.

Reviews

[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!

 

[Chef TanyaW]

This is very close to a recipe I'm about to submit. It's delicious!<br/><br/>To see the difference, mine is called Baked Chicken Dijon (a little more dijon, more breadcrumbs, more parmesan, more parsley, fewer other spices.