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Ingredients
- 5 ounces melba toast — broken into small pieces (by hand)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon dijon mustard
- 1 tablespoon fresh thyme — finely minced (or 1 tsp dried)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 3 pounds chicken pieces — (see notes) bone-in, skinless
- Salt and pepper
Details
Adapted from tastingspoons.com
Preparation
Step 1
1. Adjust an oven rack to the upper-middle position and heat to 400. Line a rimmed baking sheet with foil, then set a large wire rack on top. (may require more than one sheet)
2. Process the melba toasts in a food processor until they resemble sand and pebbles (small pieces). Toss the crumbs with the oil and spread in a shallow dish. Whisk the eggs, mustard, thyme, oregano, garlic powder, and cayenne together in a separate shallow dish.
3. Pat the chicken dry with paper towels, then season with salt and pepper. Working with one piece at a time, dip it in the egg mixture, then coat with the melba crumbs. Press on the crumbs to make sure they adhere. Lay the breaded chicken on the wire rack, bone-side down.
4. Bake until the center of the breast meat registers 160, or 175 for the thigh and drumstick, about 30-45 minutes.
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