Found this recipe in Cooks Country magazine. I didn’t have chicken quarters so I just used 10 drumsticks. Next time I’ll pound the Melba toast into smaller pieces. I liked the crunch of the bigger pieces, but hubby preferred it smaller. These came out so crunchy and tasty. I added some smoked paprika and onion powder to the mix as well.
Oven Fried Chicken
1/4 cup vegetable oil
1 box plain Melba toast (about 5 ounces), processed to sand and pebble texture
2 large eggs
1 teaspoon dried thyme
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
4 chicken leg quarters (or drumsticks, wings, whatever bone in chicken you have)
Adjust oven rack to upper-middle position and heat oven to 400 degrees. Line sheet pan with foil and set large flat wire rack over sheet pan. Separate the chicken into drumsticks and thighs(if needed).
To make Melba toast crumbs, place the toasts in a heavy-duty plastic freezer bag, seal, and pound with a meat pounder or other heavy blunt object. Leave some crumbs the size of pebbles in the mixture. Drizzle vegetable oil over Melba toast crumbs in a shallow dish or pie plate; toss well to coat.
In a second shallow dish or pie plate, mix eggs, mustard, thyme, salt, pepper, oregano, garlic powder, and optional spices with a fork. Working one piece at a time, coat chicken on both sides with egg mixture. Set chicken in Melba crumbs, sprinkle crumbs over chicken and press a mix of sand and pebble crumbs onto the chicken to coat. Turn chicken over and repeat on other side, then shake off excess crumbs and place on rack. Bake until chicken is deep nutty brown and juices run clear, about 40 minutes.