2 1/2 pounds chicken parts (Best of Fryer) (2 1/2 to 3 pounds)
1 bottle Lawry's Herb and Garlic Marinade with Lemon Juice
1 cup grated Parmesan cheese
1/2 cup unseasoned dry breadcrumbs
Servings: 6
Rinse chicken parts in cold water; pat dry. Deeply pierce chicken in several places with fork. In large resealable plastic bag, combine chicken parts and Herb and Garlic Marinade; seal thoroughly and shake to coat. Marinate in refrigerator 30 minutes. Meanwhile, in another resealable plastic bag (or in shallow plate), mix together cheese and breadcrumbs. Remove chicken from marinade, discarding used marinade. Toss chicken to coat with crumb mixture or dip chicken to coat). Spray jelly-roll pan and cooling rack with nonstick vegetable spray, arrange chicken on rack in pan. Bake in preheated 375ºF oven until meat is no longer pink and juices run clear (175º to 185ºF at thickest joint), about 50 to 55 minutes.
Makes 4 to 6 servings
Servings: 6
1 bottle Lawry's Herb and Garlic Marinade with Lemon Juice
1 cup grated Parmesan cheese
1/2 cup unseasoned dry breadcrumbs
Servings: 6
Rinse chicken parts in cold water; pat dry. Deeply pierce chicken in several places with fork. In large resealable plastic bag, combine chicken parts and Herb and Garlic Marinade; seal thoroughly and shake to coat. Marinate in refrigerator 30 minutes. Meanwhile, in another resealable plastic bag (or in shallow plate), mix together cheese and breadcrumbs. Remove chicken from marinade, discarding used marinade. Toss chicken to coat with crumb mixture or dip chicken to coat). Spray jelly-roll pan and cooling rack with nonstick vegetable spray, arrange chicken on rack in pan. Bake in preheated 375ºF oven until meat is no longer pink and juices run clear (175º to 185ºF at thickest joint), about 50 to 55 minutes.
Makes 4 to 6 servings
Servings: 6
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