| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 large eggs, beaten lightly
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 package (5 1/4 ounces) plain Melba toast, pulsed to sand and pebble texture
- 4 drumsticks and 4 thighs, skin removed
- Spray bottle filled with vegetable oil or vegetable oil cooking spray
Instructions
- Adjust rack to upper-middle position and heat oven to 400 degrees F.
- Mix eggs, mustard, thyme, salt, and pepper in a shallow dish. Put Melba toast crumbs in another shallow dish. Set a large wire rack over an 18 by 12-inch foil-lined jellyroll pan.
- Using 1 hand for dry ingredients and the other for wet, lay chicken pieces, 4 at a time, in egg mixture, roll to coat. Then lay 1 piece at a time in Melba crumbs. Press a mix of crumbs into top of chicken. Turn piece over and repeat, pressing crumbs into other side. Gently shake off excess.
- Set chicken on rack. Spray top portion of chicken pieces evenly with oil. Bake until chicken is nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 729 |
| Total Fat | 41 g |
| Saturated Fat | 11 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 57 g |
| Cholesterol | 361 mg |
| Sodium | 811 mg |
Reviews
I read all the other reviews, thus having high expectations of this recipe. But I was sadly disappointed. Followed the recipe, but used boneless, skinless chicken breasts instead of thighs and legs. But the chicken itself was hardly flavorful and the outside lent to a very dry chicken. I am wondering if there was something I did wrong? But I double checked the recipe (it’s pretty easy), but I probably won’t be making this one again.
I didn’t know how this would turn out, but am really glad I tried it. It’s terrific. Even the kids thought they were eating fried chicken. I used chicken breasts which I pounded out and cut into strips (like chicken fingers. I will definitely make this one again.
I loved this recipe from when i first heard its name. It was quick and easy and my family loved it so much thats it’s a regular visit to my table.
Oven “frying” and removing the skin from the chicken makes this a comparitively healthy version of fried chicken. It certainly isn’t going to beat Paul Dean or Tyler Florence’s version of the “real thing” but it’s a great replacement when you are trying to cut fat and calories. Also, I used my heavy weight mortar and pestel to grind the melba toasts and it worked amazingly well… better than even a food processor.
I will admit that I used a bredding especially for frying (and oven frying) because I couldn’t locate the panko in my store, but the rest of the recipe was fantastic! Everyone loved the flavor and it was juicy!
Wouldn’t change a thing. It was great.
I was surprised at how good this chicken was since it was so simple to make. I’ll definately be making this recipe again.
If you are not expecting fried chicken, this is a delicious recipe. It is really more of a baked, coated chicken breast. My husband and two boys gobbled this up and I am sure I will make it again.
My wife and I have made this at least half a dozen times. It’s foolproof, crunchy, and delicous.
I haven’t trieed this particular recipe but the method works well. Try panko crumbs instead of melba – although not as health as melba.