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Rosemary adds a new flavor dimension to this old-fashioned picnic favorite, while oven frying cuts down on prep time.
3/4 cup plain dry bread crumbs
1 1/2 teaspoons McCormick Gourmet™ Rosemary, Crushed
1 teaspoon McCormick Gourmet™ Italian Seasoning
1/2 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1/2 teaspoon McCormick Gourmet™ Garlic Powder, California
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 cup grated Parmesan cheese
1/4 cup vegetable oil
1 teaspoon McCormick Gourmet™ Mustard, Ground
3 pounds bone-in chicken parts
Preheat oven to 400°F. Line baking sheet with foil and set large wire cooling rack over sheet. Mix bread crumbs, rosemary, Italian seasoning, pepper, garlic powder, sea salt and Parmesan cheese in shallow dish. Add oil; mix well.
Beat eggs and mustard in separate shallow dish. Coat chicken on both sides with egg mixture. Roll chicken in crumb mixture to coat evenly. Shake off excess and place on rack.
Bake 40 to 45 minutes or until chicken is cooked through and golden brown.
• For lower fat, but not lower flavor, remove chicken skin before coating.
(Amount per serving)