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Oven Fried Chicken II

Reviewed: Aug. 17, 2011
I would have given it a 6 star but it don't go that high. I didn't have everything the recipe calls for so I improvised. Instead of bread crumbs I toasted a heel from a loaf of Sarah Lee soft white and added Italian seasoning to the crumbs. I did follow one of the suggestions another person made and added a little milk to the egg. Long story short, this was great. I am single and have gotten away from cooking full meals like I used to. Being totally sick of pre-made frozen meals (yuk) I am back to putzing around in the kitchen. I have a bad back so minimal stand up time is a real necessity. I prepped this up and had it cooking in about 3 minutes. I used a boneless, skinless chicken breast instead of a thigh or leg and it worked perfectly. One change I did make because of the comment someone made about it being a little greasy was I preheated the vegetable oil a few minutes in the preheated 350 oven so the chicken started to fry as soon as I put in the oil. Be careful doing this. I only heated the oil a couple minutes and tested it's temp with a small bread crumb. This is a great recipe and I was amazed just how good since it took practically no prep time and only 1 visit to it while cooking. It couldn't be any easier.
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