The Best Oven-Fried Chicken
We found the secret to oven-fried chicken that is not just crispy but actually crunchy.
Gather Your Ingredients
Key Equipment
Before You Begin
For those who like breast meat, use a whole cut-up chicken instead of drumsticks and thighs. Be careful not to over-crush the Melba toast; crumbs that are too fine will leave the chicken wanting in crunchiness. If you own a spray bottle for oil, skip the step of tossing the Melba toast crumbs in oil. Instead, once the chicken is coated with crumbs, spray the pieces evenly with oil.
Instructions
1.
Adjust oven rack to upper-middle position and heat oven to 400 degrees. Line sheet pan with foil and set large flat wire rack over sheet pan.
2.
Drizzle vegetable oil over Melba toast crumbs in a shallow dish or pie plate; toss well to coat. Mix eggs, mustard, thyme, salt, pepper, oregano, garlic powder, and optional cayenne with a fork in a second shallow dish or pie plate.
3.
Working one piece at a time, coat chicken on both sides with egg mixture. Set chicken in Melba crumbs, sprinkle crumbs over chicken, and press to coat (see illustration 2 of Coating the Chicken). Turn chicken over and repeat on other side. Gently shake off excess and place on rack. Bake until chicken is deep nutty brown and juices run clear, about 40 minutes.
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