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    from "Dad's Own Cookbook" by Bob Sloan

    Here is an easy way to get crispy chicken without the trouble, mess, and calories of frying.

    Serves 4

    6 chicken legs
    6 chicken thighs
    1 cup plain bread crumbs
    2 tablespoon coriander
    1 tablespoon dried cumin
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1 teaspoon cinnamon
    Dash of cayenne pepper
    2 eggs

    Large roasting pan
    Roasting rack
    Pie plate
    Medium bowl
    Aluminum foil

    Print recipe

    1. Preheat the oven to 375° F. Rinse the chicken pieces under cold water and pat dry with paper towels.
    2. Combine the bread crumbs and all the spices in a pie plate and set aside. Beat the eggs in a medium bowl and set aside.
    3. Dip each piece of chicken in the egg and let the excess drip off. One by one, lay the chicken pieces in the bread crumbs. Turn each one so the entire outside skin is coated with bread crumbs. Shake gently to remove excess.
    4. Line a large roasting pan with aluminum foil and set the rack in the pan. Lay the breaded chicken on the rack and bake for 35–40 minutes, until the chicken is cooked through.
    Variation: For chicken breasts, prepare in exactly the same way but bake for only 30–35 minutes.

    Serving Suggestions
    • Serve with rice pilaf or home-fries.
    • Serve steamed spinach or steamed, boiled, or sautéed green beans.

    Use Chicken Breasts
    Product nutrition and information
     Quantity Ingredients Est.Price
      Chicken Drumsticks & Thighs, Grade A - $1.99/lb
     6 drums, 6 thighs, Grade A
      FreshDirect Ground Indian Coriander - $3.59/ea
      Spice Supreme Onion Powder - $1.19/ea
      Progresso Plain Breadcrumbs - $2.59/ea
    You May Already Have
      Spice Supreme Garlic Powder - $1.19/ea
      FreshDirect Ground Cinnamon - $3.59/ea
      FreshDirect Cayenne Pepper - $3.59/ea
      Nature's Yoke Natural Cage-Free Large White Eggs - $3.69/ea
     1 dozen
      FreshDirect Ground Cumin - $3.79/ea
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