Ingredients
6 drumsticks bone in skinless
6 thighs, bone in skinless
6 ounces biscottes or melba toast processed with food processor until smooth as sand
2 cups panko bread crumbs
1 tablespoon herb de Provence (Thyme, Basil, oregano, rosemary, sage)
4 large eggs
2 tablespoons Dijon mustard
1 dash hot sauce
Salt & pepper to taste
Preparation
Preheat oven to 375.
In a glass bowl, mix the Melba crumbs and the panko bread crumb and the herbs de Provence. In another glass bowl, mix the eggs, mustard, hot sauce, salt & pepper. Working with one piece of chicken at the time, Soak each piece first in the egg and mustard mixture and coat them in the bread mixture making sure to coat well and to press the bread to totally coat the entire surface. Using a spray bottle spray the outside with a thin layer of vegetable oil. Bake in the preheated oven for about 35 to 45 minutes. Increase the temperature of oven to 450 and cook another 15 minutes or until the chicken is golden brown.
By Chef Jean Pierre My website: www.chefjeanpierre.com and proud member of www.cookingschoolsofamerica.com - List all the Cooking Schools of America
