OVEN-FRIED CHICKEN
4 to 6 servings
Have ready:
- 3 ½ to 4 ½ pounds bone-in chicken parts
If using large chicken breasts, cut each one in half crosswise. Prepare:
Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
Position a rack in the center of the oven. Preheat the oven to 425°F.
Combine in a wide shallow bowl:
- 2 cups panko bread crumbs
- (½ cup finely grated Parmesan, Romano, or pecorino [2 ounces])
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Whisk together in a shallow bowl:
- 2 large eggs
Place in a third shallow bowl:
- ¾ cup flour
Remove the chicken from the marinade and shake off the excess. Dip the chicken in the flour, then in the egg, then in the panko mixture, patting with your fingers to make the crumbs adhere. Arrange the chicken skin side up on a wire rack set on a rimmed baking sheet. Drizzle over the chicken:
- 1 stick (4 ounces) butter, melted, or vegetable oil
Bake until the internal temperature of the breast pieces reaches 160°F, 35 to 40 minutes. Transfer the breast pieces to a platter and, if necessary, bake thighs and drumsticks until they reach 175°F, about 10 minutes more.