TIP: Since there are only 2 of us, I divided the large package of chicken thighs in half, and made 2 different oven-fried chicken recipes at the same time. So, your "leftovers" are actually a different flavor!
Double Crust ITALIAN Oven-Fried CHICKEN
2 to 2-1/2 lbs. chicken parts (with bone and skin ~ we like thighs best)
1 package Italian spaghetti sauce mix .........................................1 egg
about 1 cup Italian or Roasted Garlic dry breadcrumbs................about 1/4 cup water
1 tsp. dried basil..........................................................................1 tsp. dried oregano
1 tsp. garlic powder.....................................................................non-stick spray
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Preheat oven to 350. Line a baking sheet with foil and spritz with non-stick spray (I like olive oil with Italian flavors). Set aside.
MISE en PLACE:
(1) I always cut off any excess skin (especially from the underside) with my kitchen scissors. **
(2) Mix the egg and water together in a medium-sized bowl. **
(3) Put the bread crumbs, herbs and contents of spaghetti sauce mix into a plastic bag (or another bowl).
Dip each chicken piece into the egg water and then put into the plastic bag with crumbs. Toss to coat. Dip back into the egg and then shake again in the crumbs. Put onto the baking sheet ~ repeat with all chicken pieces.
Bake for 18-20 minutes, and then flip them over (I start out skin-side down). When you flip them, if any part of the crust looks too dry, give it a quick spritz of the olive oil non-stick spray (so the crust will evenly crisp up as it finishes cooking). Bake for another 18-20 minutes, or until done.
Serves 2-4 (depends on the size of the chicken pieces and the appetite of your family members)
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This chicken is really good served with plain buttered pasta on the side (tossed with just some fresh chopped parsley, salt and maybe some fresh grated Parmesan cheese) ~ and a green salad with some type of Italian dressing.