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3 lb Chicken pieces, including -two legs, two thighs, and two breasts 1 1/2 sticks Unsalted butter; -melted 1 Garlic clove; minced 1 c Fresh bread crumbs 1/3 c Grated Parmesan 2 tb Chopped parsley, oregano -and/or tar 2 ts Paprika Salt; to taste Freshly-ground black pepper; - to taste

Whisk buttermilk, mustard, 2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon black pepper, and hot sauce together in large bowl. Add chicken, turn to coat well, cover, and refrigerate at least 1 hour or overnight. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Line

Instructions: Combine cracker crumbs, cheese, black pepper, basil, celery seed, onion powder, oregano, paprika and salt in a bowl. Dip chicken in evaporated milk, then coat with crumb mixture. Place in a lightly greased shallow roasting pan. Bake in a 400 degree oven for 30 minutes. Brush with oil.

olive oil nonstick cooking spray 1/2 cup plain dried bread crumbs 1/4 cup parmesan cheese -- grated 2 tablespoons cornmeal 1/2 teaspoon ground red pepper 1 egg white 1/2 teaspoon salt 3 1/2 pounds chicken pieces -- skin removed 1. Preheat oven to 425 degrees. Spray 15 1/2 by 10 1/2 jelly roll pan

Preheat oven to 375 degrees. Line roasting pan with aluminum foil. In pie plate, combine first 7 ingredients.

Posted to MC-Recipe Digest V1 #490 by Angele Freeman> on ...
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