OVEN FRIED CHICKEN

The Best Oven-Fried Chicken

• 1/4 cup vegetable oil (don’t use olive oil because the oven temp is too hot for olive oil – canola would work too)
• 1 box plain Melba toast (5 ounce box), processed to sand and pebble texture
• 2 large eggs
• 1 tablespoon Dijon musard
• 1 teaspoon Italian seasoning
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• (would have loved to add Tabasco to this, but I didn’t!)
• 9 chicken legs

Heat oven to 400 degrees.  Place cookie rack on baking sheet and spray with Pam.

Drizzle the oil over the toast and using your fingers incorporate the oil into the processed Melba toast.  Mix the eggs, mustard, Italian seasoning, salt, pepper, oregano, garlic powder and cayenne and mix well with a fork.

At this point I put my Melba toast mixture in a large ziploc bag to shake and bake.  Coat chicken all over in the egg mixture, drop in bag and shake until coated.  I used my fingers to press the coating into the chicken.  Repeat until done.  Cook for 40 minutes, or until the chicken reaches an internal temperature of 165.