Oven Fried Chicken

This is actually a version of baked, it's not actually fried. I usually use chicken breast (not boneless) but you could use any other pieces. I also remove the skin but that is not necessary. It's just healthier that way.

And measurements don't happen here! So I'm going to guess, but remember - it's a guess.

Chicken breast (however many you want)

Remove the skin, rinse off if you want to. If you do rinse, you'll need to pat dry slightly.

In a large (gallon) ziploc-style bag, combine:

flour (about a cup)
cornmeal (optional)
garlic powder (teaspoon?)
salt
pepper
parsley flakes
chili seasoning (if desired)
any other spices you want to use

Zip the bag closed, then shake it to mix the contents.

In a bowl:

1 or 2 eggs, beaten with a fork or whisk
(you can add a little milk to the egg, if you want to)

Dip the chicken in the egg, turn to coat both sides. Then put the chicken piece in the bag, seal the bag and shake to coat the chicken. You can repeat the egg & bag step if you want a deeper coating of breading on the chicken. I suggest you use tongs for this step, as it gets messy!

Repeat until you've run out of chicken! You might have to add more flour, etc. to the bag and you might also need more egg/milk.

When you've coated all the chicken pieces, place them on a cookie sheet or baking pan that has been sprayed with non-stick spray. I use an olive oil based spray.

Cook at 425 degrees. Approximately 30 minutes. About 25 minutes into the cooking time, I usually check for doneness. I use a fork, poke into the thickest part of the meat and it's usually done when the juices run clear. If you aren't sure, cut into the meat at the thickest part and visually check.