Crunchy Baked Chicken

Crunchy Baked Chicken


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Yields or Serves:  

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Crunchy Baked Chicken


2 Large Eggs

1 Tablespoon Water

2 Large Minced Garlic Cloves

½ Teaspoon Dried Oregano

1 Teaspoon Salt

¼ Teaspoon Freshly Ground Pepper

2 Cups Plain Dry Bread Crumbs (I Like To Use Homemade From Italian Bread)

½ Cup Freshly Grated Pecorino Romano

¼ Cup Olive Oil

3 ½ Pounds Chicken Cut Into 8 Pieces With Skin Removed

You Can Use Skinless Chicken Parts If You Wish

Preheat the oven to 400° F.  In a shallow dish, beat together eggs, water, garlic, oregano, salt and pepper.  Next, on a piece of wax paper, mix the crumbs with the cheese.  Drizzle with the oil and stir until blended.  Dip the chicken in the egg mixture, then roll the pieces in the crumb mixture, patting it so that it will stick. Place the chicken on a rack with the skin side up and let the coating dry for about 15 minutes. 

Oil a baking sheet and arrange the chicken pieces on it.  Bake for 20 minutes.  With tongs, carefully turn the chicken pieces, so as not to disturb the coating.  Bake another 20 minutes or until the chicken is browned and cooked through when cut into at the thickest part.  Serve hot or at room temperature.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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