Crispy Baked Chicken

Matzoh Ball Gumbo: Culinary Tales of the Jewish South, p. 183

8 tablespoons canola oil

2 ½ cups Italian-flavored dried breadcrumbs

3 tablespoons garlic powder

3 tablespoons Season-All seasoning

1 tablespoon ground black pepper

¼ teaspoon cayenne pepper (optional)

3 large eggs

2 whole chickens, about 3 ½ pounds each, wing tips and backbone removed, cut into 8 pieces, or 2 cut-up chickens, or 8 boneless chicken breasts, if you prefer

Preheat the oven to 375F. Brush 2 large rimmed baking sheets with 2 tablespoons oil each.

In a large baking pan, mix the breadcrumbs, garlic powder, Season-All, black pepper, and cayenne pepper, if using. In a medium bowl, beat the eggs. 

Gluten-free breadcrumbs FTW!

Rinse the chicken pieces and pat dry.

Dip the chicken, one piece at a time, into the eggs, letting the excess drip off, and then roll in the crumbs, coating it on all sides and pressing the crumbs into the surface.

I went with chicken breasts. It was easier.

Arrange the breaded chicken in single layers on the prepared baking sheets. Drizzle the chicken with the remaining 4 tablespoons oil.

Bake until the chicken is browned, crisp, and no longer pink in the thickest parts, 50 to 60 minutes. 

Comes out looking like the crispy fried chicken it's supposed to taste like!

Serve hot or cold.

Served with some leftover Choo-Choo Salad.

My Rating: 4/5 "This is meant to be a healthier version of fried chicken, and believe me when I say it still packs all the flavor punch of your favorite crispy greasy treat! The seasoning in the breading is spot-on. Excellent texture, too, and the chicken stays moist during the baking process. Treat yourself without feeling guilty!"