Crispy Chicken

• 10 chicken breast halves
• 10 chicken legs (drum and thigh)
• 3/4 c. flour
• 2 tsp. salt-free herb-blend seasoning
• 2 tsp. paprika
• 1 tsp. pepper
• 2 eggs or 4 egg whites or 1/2 c. non-cholesterol egg substitute
• 1/4 c. milk (low-fat, if desired)
• 1/4 c. Dijon-type mustard
• 1 1/2 tsp. chopped rosemary
• 4 c. Panko or 2 c. plain dried bread crumbs
• 1/4 c. chopped parsley

1. Remove skin from chicken.
2. Wash each piece and drain well. Combine flour, herb-blend, paprika and pepper.
3. Place in paper or plastic bag and add 3 pieces of chicken at a time; shake to coat. Beat eggs, milk, mustard and rosemary together until smooth; set aside.
4. Combine bread crumbs and parsley.
5. Dip chicken in egg mixture, shake off excess, then dip in crumb mixture to coat evenly.
6. Place coated pieces on shallow, lightly greased baking pans.
7. Let stand 30 minutes before baking.
8. (Or cover and refrigerate until baking time.)
9. Bake 10 minutes at 425u0b0.
10. Reduce heat to 375u0b0 and bake an additional 25 minutes or until browned and juices run clear when knife is inserted.
11. Serve chilled. Makes 10 generous servings.

chicken, chicken, flour, salt, paprika, pepper, eggs, milk, rosemary, bread crumbs, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=839974 (may not work)