Crusty Oven-Fried Chicken (Southern Living 1979)

As you can see, this recipe was from the April section of Southern Living 1979.  Since the end of April and the entire month of May were quite busy around our house, I'm still playing catch-up on telling you about some of our yummy meals.  This one was good - easy to put together, but it did take a little long in the oven, even with an increase in temperature.

I really didn't change much with this recipe - only that I halved it and used about a pound of boneless, skinless chicken breasts rather than a "broiler-fryer, cut up".  I also chose to eliminate the "optional" parsley.

Crusty Oven-Fried Chicken
1/2 cup breadcrumbs
2 T grated Parmesan cheese
1/2 t salt
1/8 t garlic powder
1/8 t pepper
1 pound boneless, skinless chicken breasts
1/4 cup butter, melted.
Combine breadcrumbs, cheese, salt, garlic powder, and pepper.
Dip chicken in butter, and dredge in breadcrumb mixture.
Place chicken in 13x9 casserole dish.
Bake at 375 for 45-55 minutes, or until juices run clear.

If I were going to make this recipe again, I would choose thin-sliced chicken breasts, because they cook faster.


Lindy