Spicy Baked Chicken
|Meaty chicken pieces||2 Pound (Breast Halves, Thighs, Drumsticks)|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Snipped parsley||2 Tablespoon|
|Dried italian seasoning||3⁄4 Teaspoon, crushed|
|Seasoned salt/Salt||1⁄2 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Skim milk||3 Tablespoon|
|Nonstick spray coating||1 Tablespoon|
Remove skin from chicken.
Rinse chicken; pat dry.
In a medium mixing bowl stir together bread crumbs, snipped parsley, Italian seasoning, seasoned salt or salt, and ground red pepper.
Place flour in a plastic bag.
Place milk in a shallow bowl; set aside.
Add chicken pieces, one at a time, to the bag; shake to coat.
Dip in milk; then, dip in bread crumb mixture, pressing lightly to coat well.
Spray a 13x9x2-inch baking dish with non-stick coating.
Arrange chicken pieces, meaty sides up, in the dish.
Bake in a 375° oven for 45 to 55 minutes or till chicken is tender and no longer pink.