I'll just be crossing the road while you get that oven preheated.
Abby T. Lab here. Mom just has to share a recipe she came up with that was a HUGE hit in our house and elsewhere. For when she had her crash pad and was commuting between Indy and Chicago she had a roommate for a while, a female coworker who had just sold her house she shared with her husband and had a few more months before she could retire and join him in a nearby state they'd bought a smaller home in for retirement. It worked out great, both were pilots and had a lot of things in common and both went to bed early, got up early and left on the weekends to see their spouses. Her roommate also fed me extra treats when Mom wasn't looking.
Mostly in the work night evenings, they shared a bottle of wine and tore apart the Criminal Justice type shows on TV. Mom did the cooking though.
Mom's roommate was a great friend but she could NOT cook and admitted it. The one time she baked chicken breasts for the two of them, it had the consistency of a Nyla bone, so Mom just started making dinners on the nights both of them were home. We knew how bad it was when her roommate's husband had a mild heart attack and could be heard raving about how "great hospital food was!" So Mom taught her how to make a few things, super easy recipes you couldn't mess up and the next time she saw her friend's husband he said, "bless you!".
This one is SUPER easy. Even those that don't "cook" can make it.
You will need:
A large cereal bowl of Panko bread crumbs (either Italian seasoned or plain and add 1 tsp of Italian seasoning or oregano or basil.)
4-6 chicken thighs (or your favorite dismantled chicken parts)
a bottle of Poppyseed salad dressing (you won't need the whole bottle)
In a medium bowl, whisk the egg with a splash of water.
Dunk chicken pieces in egg
roll them in the bread crumbs until lightly coated.
Is it done yet?
Bake on a cookie sheet sprayed with non-stick spray in a preheated 400 F oven for 25 minutes.
Open oven when the 25 minutes is up and drizzle about a cup of the salad dressing over the top of the chicken pieces, just enough to lightly cover the meat without it spreading down onto the hot pan.
Bake another 20 minutes. (For large pieces like breasts make it 25 minutes, for small drumsticks or thighs make it 16-20 minutes , 165 F on the thermometer poked in the center).
It's crunchy, but not TOO crunchy, with a wonderful sweet and sour flavor and the chicken inside is incredibly moist (I got a little bit of the meat with the coating removed, yummy!)
Lab Tested - Dad approved.