OVEN FRIED CHICKEN

Oven-Fried Chicken

1 whole box white Melba toast (5 ounces), totally crumbled

1 package Panko Bread Crumbs

1 box Durkee French Fried Onions, crushed

2 cups Parmesan cheese, grated

3-4 tablespoons extra virgin olive oil

1 pint liquid egg whites

2 tablespoons Dijon mustard

2 tablespoons Frank Davis Poultry Seasoning

2 teaspoons kosher or sea salt

2 teaspoons ground black pepper

1/2 teaspoon cayenne pepper

1 teaspoon paprika

8 boneless, skinless chicken thighs

1 bottle squeeze margarine

1 can olive oil non-stick spray

First, preheat your oven to 425 degrees and adjust the oven rack so that it rests in the upper-middle position. This is important if the chicken is to brown and "crust" properly. Then while the oven is heating, take a large sheet pan, line it with aluminum foil, spray a flat wire rack with Pam and place the rack over the pan. (By using a rack, the heat will circulate around the chicken and you won't have to turn the pieces over and disturb the crust).

Next, place the crumbled Melba toast, the Panko crumbs, the crushed Durkee onions, and the Parmesan cheese in a large baking dish. Then drizzle the olive oil over the crumbs and toss them well to coat them. When the dry coating is ready set it aside momentarily. Then in a shallow dish or pie plate, make a "flavored wash" by mixing together with a whisk the egg whites, the mustard, the poultry seasoning, the sea salt, the black pepper, the cayenne pepper, and the paprika. In fact, for best results I suggest you whip the wash so completely it froths).

Now, working one piece at a time, coat the chicken on both sides by dipping it into the pan with the flavored wash. Then immediately transfer it to the pan with the dry mix. Sprinkle the crumbs over the chicken and press the chicken piece into the crumbs to put on a good coating. At this point, turn the chicken over and repeat the coating process on the other side. When both sides are done, gently shake off any excess crumbs and place the chicken on the greased wire rack.

When all the pieces have been dipped and coated and placed on the rack (they'll get super-crunchy if you try to keep them from touching each other), slide the pan into the oven and bake the chicken until it becomes a rich, deep, nutty brown and the internal juices run clear (which should take you about 40-45 minutes).

For the crispiest results, serve the chicken piping hot right from the oven, alongside a bowl of spicy beet salad. Can you even imagine anything better-tasting than this? Oh, yeah -- a pan of hot, buttered dinner rolls adds the coup-de-grace.