recipe from Lisa @ The Cutting Edge of Ordinary
1 cup unseasoned breadcrumbs (I use Panko)
1/2 cup grated Parmesan cheese
4 tablespoons cornmeal
1 tablespoon Lawrys Seasoning Salt
1 tablespoon Italian seasoning
1 tablespoon chopped parsley
1 teaspoon paprika
3 eggs, beaten
olive oil for drizzling
I used 4 large leg quarters and 2 whole breasts when I made this. You can use whatever chicken part you like, but I find the leg is always more flavorful than the breasts and are the first pieces gobbled up.
Mix all the ingredients except the eggs into a large bowl and lightly stir to combine. Beat the eggs in a shallow bowl. Dip the chicken in the egg mixture and then into the breadcrumb mixture.
Once all the pieces are coated well, put them into the fridge for at least and hour. I find this helps the coating to stay on a bit better when baking.
Preheat the oven to 350 and bake on a sprayed, foiled lined baking sheet 45 minutes or until the juices run clear.
I also drizzle a little olive oil over the chicken just before baking to make sure the coating doesn't dry out.