Baked Crisp Parmesan Romano Chicken

• 14 cup extra virgin olive oil
• 14 cup red wine vinegar, plus
• 1 tablespoon red wine vinegar
• 12 teaspoon coarse salt
• 14 teaspoon crushed red pepper flakes
• 12 teaspoon dried oregano
• 1 clove garlic, minced
• 1 (3 1/2 lb) whole chickens, rinsed well,patted dry,and cut into 8 pieces
• 1 cup breadcrumbs
• 14 cup grated parmesan cheese
• 14 cup grated pecorino romano cheese
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 14 teaspoon fresh ground pepper

1. Preheat oven to 400 degrees.
2. Whisk together oil, vinegar, salt, red-pepper flakes, oregano, and garlic in a 9 by 13 inch baking dish.
3. Add chicken to marinade in dish, turning each piece to coat.
4. Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours.
5. Stir together breadcrumbs, cheeses, parsley and pepper in a medium bowl.
6. Line a rimmed baking sheet with parchment paper or foil.
7. Dredge each chicken piece in breadcrumb mixture to coat;shake off excess.
8. Transfer to prepared baking sheet.
9. Bake chicken until breadcrumbs are golden and chicken is cooked through, 45 to 50 minutes.
10. Using a spatula, loosen chicken from sheet and serve.

extra virgin olive oil, red wine vinegar, red wine vinegar, coarse salt, red pepper, oregano, clove garlic, whole chickens, breadcrumbs, parmesan cheese, romano cheese, parsley, ground pepper

Taken from www.food.com/recipe/baked-crisp-parmesan-romano-chicken-113415 (may not work)