Oven Fried Chicken Milanese

This chicken was so, so good! Unlike other Oven "fried" chicken recipes that tend to have mushy breading, this kept it's crunch and was just plain delicious.

I got the recipe from FN's "Ask Aida". I am not a fan of the show, but since my tv seems to be on that channel often, it was on and I watched the episode. It looked good, but even better, EASY.
I'm all about easy these days. I deviated from the original recipe a smidge, (noted in red) but it is a great and simple recipe.

I planned on making this the night before, but, with a newborn, you can't really plan things. I was thrilled to be able to finish what I started... (the next day). : )

Oven Fried Chicken Milanese

adapted from FN's Ask Aida

My adaptations in red.

Ingredients:

32 oz. buttermilk

4 skinless chicken legs and 4 skinless chicken thighs
1/2 cup all-purpose flou

1 tsp. kosher salt
1 teaspoon freshly ground black pepper
2 cups panko breadcrumbs
2 Tbs. cup finely chopped fresh parsley leaves
2 Tbs. olive oil
2 teaspoons lemon zest (I omitted)
3 large eggs, beaten thoroughly
1/2 cup finely grated Parmesan

Directions:

Marinate chicken at least 5 hours or overnight in buttermilk.

Heat the oven to 425F and arrange rack in the upper third. Set a rack on a foil lined baking sheet; set aside.
Combine flour, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside. Combine Panko, 1/3 cup of the parsley, 3 tablespoons of the olive oil, 1 1/2 teaspoons of the salt, and all the lemon zest in a separate shallow bowl, and toss until evenly combined; and set aside. Whisk together eggs and cheese in a shallow bowl until evenly combined; set aside.
To coat chicken, dredge a piece in the flour mixture and shake off excess. Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary. Place chicken piece on baking sheet and repeat with remaining chicken.

Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160degreesF, about 40 to 45 minutes.

*If you can't find skinless, bone-in chicken, by it with skin on and pull it off ( I recommend this, the skinless is much more expensive!). To get a better grip, grasp skin with a paper towel and pull!