Cherie and I have tried dozens of these recipes over the years in search of the perfect version only to find the best recipe is often the one that comes from merging together numerous techniques from several sources. As usual we add a little extra spice to just about what others consider "normal" and this crispy crowd pleaser has a little cayenne pepper and a healthy amount of Szego Hungarian Hot Paprika. We tripled this tonight. We are serving some roasted veggies that I will cover in a separate post.
It's all good especially when you've got the kids coming over, Jackson Brown playing in the background accompanied by a cold, crisp glass of chardonnay.
Ingredients
Extra Virgin Oil
3-4 Pound Whole Cut Up Chicken- Free Range Preferred
1 Cup Progesso Italian Style Breadcrumbs
1/4 Cup grated Romano Cheese
3 Garlic Cloves- Pressed or Finely Minced
1 tspn sea salt
Fresh Ground Pepper
3 Eggs Beaten
1 tspn milk
1 tspn Cayenne Pepper
Hungarian Hot Paprika
Preheat oven to 350 degrees
Combine breadcrumbs, grated Romano, pressed garlic, salt, fresh ground black pepper and cayenne pepper in a bowl and spread out on a sheet of waxed paper either on your counter or over a large platter.
Beat eggs, add milk and place in a shallow bowl alongside the wax paper.
Roll chicken pieces in crumb mixture, dip in the egg wash and roll again in the bread crumbs.
Place chicken pieces on an cookie sheet already covered with tin foil leaving a little space between each piece.
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| Note the liberal amount or Paprika |
Bake until golden brown begin checking at 45 minutes but depending on size of chicken pieces this usually takes closer to an hour.
A good rule of thumb for chicken is to stick your instant read thermometer into the chicken making sure it reads 160 degrees. Allow chicken to set for 5 minutes or so after removing from the oven.
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| Super Crispy, Super Juicy, Super Tender! |
Happy Eating!
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