Ingredients
- 8 cup garlic and parmesan croutons (2 packages)
- 4 tablespoon dried thyme
- 6 tablespoon fresh parsley, roughly chopped
- 10 tablespoon eggs, lightly beaten
- 5 tablespoon spicy brown mustard
- 3 tablespoon tabslepoons olive oil
- 4 cup flour
- 4 cup chickens, quartered
Preparation
Baking Directions:
Preheat oven to 425 F.
Prepare the "assembly line" of ingredients that you will use to coat the chicken.
First, place croutons and dried thyme in a food processor and pulse until chopped roughed.
Transfer the crouton-thyme mixture to a large plate and mix with parsley.
Set aside.
Make the "glue" that will hold crumbs on to the chicken parts.
In a bowl, whisk together eggs, mustard, and oil.
To finish the setup, place the flour on a plate and set the three elements of the recipe (flour, egg mixture, and crouton mixture) in a line.
Rinse the chicken parts under cool water and pat dry with paper towels.
Generously season chicken skin and meat with salt and pepper.
Dredge a piece of chicken on both sides in the flour and shake to remove the excess.
Dip the flour-coated chicken in the egg mixture.
Dredge chicken on both sides in the bread crumb mixture, patting on more by hand if needed.
Place coated chicken, skin side up, on baking sheet.
Bake for 40 minutes or until juices run clear when pierced with knife.
