Picnic Fried Chicken Recipe

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Ingredients

This recipe comes from one my favorite, reliable, home cooking cookbooks by Marion Burros, Cooking for Comfort. One of our very first cookbook events in the shop a long time ago, Ms Burros came, spoke and signed books launching this cookbook. These recipes are tried and true and the ones you can trust to make the foods we grow up with.

3 tablespoons chopped pecans

1 cup grated Parmigianno-Reggiano

2 cups fine dried bread crumbs

1 teaspoon dried

1 teaspoon oregano

1 teaspoon basil

Salt and freshly ground pepper to taste

Olive oil or rice bran oil

5 pounds skinless chicken thighs and breast

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Directions

Picnic Fried Chicken Recipe

1. Preheat the oven to 400° and place the rack in the lower third of the oven.

2. Probably grind pecans finally in a food processor.

3. Process the Parmesan Reggiano until it is finally ground.; combine with the pecans, breadcrumbs, salt, and pepper. I've been thinking about..

4. brush or spray baking sheets with oil. Some of the breadcrumb mixture in a plastic..

5. Wash the chicken and cut the whole breast into.

6. Dip each chicken piece in water and shake a few pieces at a time in the bag until the pieces are well coated with the crumb mixture.

7. The chicken, meaty side down on the baking sheets

8. Be sure to cover all of the chicken.

9. Spray the bottom of the chicken pieces with oil and bake it for about 20 minutes, until browned on the underside.

10. Continue baking until the chicken is cooked through and both sides are browned about another 15 to 20 minutes.

Serve immediately warm, or at room temperature