Ingredients
• 3 pounds chicken
• 3 tbsp canola oil
• 2 eggs
• 2-3 tbsp water or milk
• 1/3 cup flour
• 1 tbsp salt
• 1 tbsp ground black pepper
• 2 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp powered thyme
• 1 tbsp powdered sage
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried marjoram
• 1 tbsp dry mustard powder
• 1 tbsp powdered ginger
• 1 tbsp paprika
• 1 tbsp cayenne pepper
Instructions
- Preheat oven to 375 degrees F.
- Combine all of the ingredients in the flour and spice dredge.
- Dip the chicken pieces in egg wash of 2 eggs beaten together with 2 tbsp water, then dredge thoroughly in the flour and spice mixture to coat the pieces evenly.
- Coat the bottom of a cookie sheet or large baking pan with the canola oil.
- Place the coated chicken pieces in the pan and lightly spray the tops with olive oil from a spray bottle.
- Bake at 375 degrees for 50-60 minutes depending on the size of the chicken pieces. I use a meat thermometer to make sure the internal temperature of the largest pieces reaches 165 degrees F.
Borrowed from: https://www.rockrecipes.com/the-best-oven-fried-chicken/