The Best Oven-Fried Chicken

Name: The Best Oven-Fried Chicken
Yield: Serves 4
Cuisine: American
Ingredients: 1/4 cup, vegetable oil; 1 box, plain Melba toast (about 5 ounces), processed to sand and pebble texture (see illustration 1 of "Coating the Chicken"); 2 , large eggs; 1 tablespoon, Dijon mustard; 1 teaspoon, dried thyme; 3/4 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 1/2 teaspoon, dried oregano; 1/4 teaspoon, garlic powder; 1/4 teaspoon, cayenne pepper (optional); 4 , chicken leg quarters, separated into drumsticks and thighs, skin removed (see illustration below), and patted dry with paper towels

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Appears in Cook's Illustrated May/June 1999

Main Courses

American

Chicken

We found the secret to oven-fried chicken that is not just crispy but actually crunchy.

SERVES4

TIME1¼ hours

WHY THIS RECIPE WORKS

To create an oven-fried chicken recipe with real crunch and good flavor as a quick weeknight alternative to the real thing, we dipped the chicken in egg beaten with Dijon mustard and dredged it in crushed Melba toast, which we found provide...

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