This recipe was really easy, and very good considering it was baked. I had too much chicken to put in one pan so I decided to do a little test and pan fry the rest of it the traditional way. The oven fried was better overall; it required less "work" because you only had to flip it once and didn't have to "watch" it and oil didn't pop out and burn me (as usual). I think the key to keeping the coating on is making sure you pat dry the chicken first, coat well with the flour, shaking off the excess, quickly drudging it though the egg, which I added about 4 tablespoons of standard hot sauce to my egg mixture just to give it a little kick, and then really roll it around in the bread crumbs to get a nice even coat. I added lemmon pepper seasoning after the chicken was in the pan right before it went into the oven and it really was delish. Will do this again for sure!!
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This recipe was really easy, and very good considering it was baked. I had too much chicken...