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Oven-Fried Chicken with Parmesan Cheese
One of the stories we tell about how we got interested in cooking (most of these stories, we hasten to
add, are true) begins with our embarrassment about not being able to fry chicken better than
the Colonel. In fact, we never have felt comfortable with any of our attempts at fried chicken.
That said, we have loved a number of our alternatives, especially this one.
| 6 breast halves or 12 thighs, boneless and skinless |
1 c. milk |
| 1 c. sour cream |
1/2 c. Dijon mustard |
| 1 T. garlic, minced |
3 c. bread crumbs |
| 1 c. Parmesan cheese, grated |
1 T. fresh sage |
| 1 T. fresh oregano |
salt and freshly ground pepper to taste |
- Brine the chicken parts for
at least 1 hour.
- Preheat the oven to 350o.
- In a medium bowl, mix the milk, sour cream, mustard, and garlic. In a second bowl,
mix the bread crumbs, cheese, herbs, and spices.
- One piece at a time, dip the chicken in the milk mix, roll it in the bread crumbs, then
arrange it on a lightly oiled baking sheet.
- Bake the chicken until the coating is nicely browned and the juice runs clear, 45 to 60 minutes.
Serve immediately.
6 servings
Source: Joy of Cooking
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