This recipe is from my dearest friend’s mom, who is a second mom to me. Our moms would take turns making picnic lunches for our families when we went sailing, camping, hunting for Christmas trees or Halloween pumpkins, and when Mrs. C made this I was the happiest kid in the station wagon. The healthy crumb coating gets pleasantly crispy in the oven, and the combination of flavors is just perfection.
Crispy Oven Baked Chicken
3 pounds chicken pieces
1/2 cup soy sauce
2 cloves of garlic, sliced
(I added 3 quarter sized pieces of ginger)
2 Tbl. vegetable oil
1/2 cup wheat germ
1/4 cup chopped flat leaf parsley
1/4 cup bread crumbs
2 T sesame seeds
1/2 tsp, black pepper
1/2 tsp. paprika
(I usually double the breading mixture)
Marinate chicken overnight in the soy, garlic, ginger, and oil.
Preheat oven to 350 F.
Combine the wheat germ, bread crumbs, sesame seeds, parsley, pepper, and paprika in a bowl. Coat each piece of chicken in the breading and arrange on an oiled baking sheet. (I sprinkle on a little more breading on top of each piece).
Bake for 60 minutes, or until the chicken reaches 165F internally. Serve warm or at room temperature.
Note: I routinely double the entire recipe because the leftovers are so wonderful for packed lunches the next day with a little rice. Although they are no longer crispy the next day, it is still divine. You can make these with skin on or skin off chicken pieces, cut up the bird yourself or buy parts, bone in or boneless. I love making this with bone in chicken thighs myself.