Oven-Baked Chicken With Parmigiano-Reggiano Crust
- Extra-virgin olive spray oil
- 1/3 cup low-fat milk
- 1 large egg
- 3/4 cup panko (Japanese bread crumbs)
- 1/2 cup finely grated Parmigiano-Reggiano
- 2 tablespoons finely chopped fresh thyme
- 3/4 teaspoon fine sea salt
- 8 pieces chicken (cut-up small whole chicken or a combination of thighs and drumsticks)
- Preheat the oven to 425u0b0F. Line a baking sheet with foil and place a wire rack on top. Spray rack with oil.
- Place milk and egg in a shallow bowl and whisk to combine. Combine panko, cheese, thyme and salt in another shallow bowl. Coat 1 piece of chicken with egg mixture, and then roll in panko mixture, pressing gently to help coating adhere. Place on the rack and repeat with remaining chicken. Discard any remaining egg and panko mixtures. Spray chicken lightly with oil and bake until crispy and cooked through, about 35 minutes.
extravirgin olive spray oil, lowfat milk, egg, bread crumbs, thyme, salt, chicken
Taken from www.epicurious.com/recipes/member/views/oven-baked-chicken-with-parmigiano-reggiano-crust-52757111 (may not work)