Crispy Oven Fried Chicken
|Egg||1 , beaten|
|Fine saltine cracker crumbs||1 Cup (16 tbs)|
|Dried thyme leaves/Marjoram leaves||1 Teaspoon|
|Meaty chicken pieces||3 Pound (breast halves, thighs and drumsticks)|
|Margarine/Butter||3 Tablespoon, melted|
In small bowl combine beaten egg and milk.
In shallow dish combine cracker crumbs, dried thyme, paprika and pepper.
Remove skin from chicken.
Rinse chicken and pat dry.
Dip chicken pieces, one at a time, in egg mixture, then roll in cracker mixture.
Arrange chicken pieces in greased 15xl0-inch or 13x9-inch baking pan so pieces don't touch.
Drizzle chicken with melted margarine.
Bake in preheated 375°F convection oven on rack #2 or #3 offset for 30 to 35 minutes (or bake in preheated 375°F radiant bake oven 45 to 55 minutes) or until chicken pieces no longer are pink and coating is golden brown.
Transfer chicken pieces to serving platter.
Garnish platter with fresh thyme sprigs and tomato slices, if desired.