Recipe Source: From the Personal Collection of Anne Hanzlick Poultry Recipe File Serving Size: 8 servings Have this recipe emailed to you!

Oven Fried Chicken Amount Ingredient 5 ounces hard pretzels, broken into small chunks 1 tablespoon olive or peanut oil 2 large eggs 1 1/2 teaspoons Dijon mustard 1 1/2 teaspoons dried thyme 1 1/2 teaspoons dried marjoram 1/4 teaspoon garlic powder 1/4 teaspoon salt   Pepper, to taste Pinch cayenne (optional) 3 1/2 pound chicken, cut into 8 pieces (or chicken legs)

Preparation Instructions:

Preheat oven to 400 degrees F. Spray a roasting rack with nonstick spray & place it in a foil-lined roasting pan.

Pulse the pretzels in a food processor or blender until coarsely crumbed (some small pea-size crumbs should remain), with the motor running, drizzle in the oil and pulse just to mix well. Transfer to a wide, shallow bowl or pie plate.

Whisk together the eggs, mustard, thyme, marjoram, garlic powder, salt, pepper, and cayenne in another bowl or pie plate.

Working one at a time, dip the chicken pieces with one hand into the egg mix to coat, then place in the crumb mixture. Use your other hand to press the crumbs into the chicken on all sides, turning to coat well. Shake off the excess crumbs and place the chicken on the prepared rack. Bake until the chicken is cooked through and juices run clear when pierced with a fork, about 45 minutes.

Comments from Anne: Be adventuresome try different herbs and spices that you like! Enjoy.

Click here for a printable version of this recipe.

Click here for an easy to print out shopping list.

Recipe of the Week

Home

Recipe File

Unique Kitchen Shop

Web Rings

Affiliate Programs

Tell a Friend About This Site

Search this Site

D & P Home