Recipe: Oven Fried Rosemary Chicken (using Parmesan and bread crumbs)

OVEN FRIED ROSEMARY CHICKEN

"Rosemary adds a new flavor dimension to this old-fashioned picnic favorite, while oven frying cuts down on prep time. Tastes great chilled or straight from the oven."

Prep time: 10 minutes
Cook time: 45 minutes

3/4 cup dry bread crumbs
1 1/2 teaspoons McCormick Crushed Rosemary
1 teaspoon McCormick Italian Seasoning
1 teaspoon McCormick Garlic Salt
1/2 teaspoon McCormick Ground Black Pepper
1/4 cup grated Parmesan cheese
1/4 cup vegetable oil
2 eggs
1 teaspoon McCormick Ground Mustard
3 pounds chicken parts*

Preheat oven to 400 degrees F. Line baking sheet with foil and set large wire cooling rack over sheet.

Mix bread crumbs with rosemary, Italian seasoning, garlic salt, black pepper, and Parmesan cheese in a shallow dish. Add oil and blend well.

Mix eggs and mustard with a fork in a separate shallow dish.

Coat both sides of chicken with egg mixture one piece at a time. Roll chicken in crumb mixture to coat evenly. Shake off excess and place on rack.

Bake 40-45 minutes until golden brown and juices run clear, internal temperature of about 170 degrees F in the breast and 180 degrees F in the thigh.

*For lower fat, but not lower flavor, remove chicken skin before coating if desired.

Makes 6 servings
Source: Source: McCormick & Company, Inc.