Recipe: Oven-fried Chicken In An Herbal Crust

OVEN-FRIED CHICKEN IN AN HERBAL CRUST

8 boneless, skinless chicken thighs (about 1/2 pounds)

Crumb Mixture:
1 1/2 cups fresh, fine sourdough breadcrumbs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 1/2 teaspoon chopped fresh thyme
2 teaspoons chopped fresh rosemary

Egg Wash:
1 egg white
1/4 cup buttermilk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
dash cayenne pepper

Sauce:
1/3 cup buttermilk
1/3 cup light mayonnaise
1 lemon, zest grated and juice squeezed
1 tablespoon chopped capers
1 tablespoon chopped fresh parsley
salt and freshly ground black pepper, to taste

Preheat the oven to 425 degrees F.

In a medium bowl stir together all ingredients for the crumb mixture. In another medium bowl, beat together the ingredients for the egg wash. Dip each chicken thigh in the egg wash and then roll it in the crumbs to coat it evenly. Place a rack on a sheetpan and spray the rack with vegetable oil spray. Set the chicken on the rack; spray chicken lightly with vegetable oil spray. (To freeze, place rack and pan in freezer until chicken is almost solid then wrap in aluminum foil to store.) Bake for 40 - 45 minutes or until firm and cooked through.

Whisk together all the ingredients for the sauce. Serve the chicken with the sauce on the side.

Serves 4
Source: National Chicken Council