Serves 4 to 6.
Note: From "Melba's American Comfort," by Melba Wilson.
• 6 chicken thighs
• 6 chicken drumsticks
• 1 tsp. poultry seasoning
• 1/4 tsp. cayenne pepper
• 1 tsp. freshly ground black pepper, plus additional to taste
• 3/4 c. panko breadcrumbs
• 1/4 c. Italian seasoned breadcrumbs
• 1 tsp. salt
• 2 tbsp. whole milk
• 1/2 c. mayonnaise
Directions
Preheat oven to 375 degrees. Spray a 9- by 13-inch baking pan with nonstick cooking spray.
Put the chicken in a bowl and season with poultry seasoning, cayenne and 1 teaspoon black pepper. In second bowl, combine breadcrumbs, salt and pepper to taste. Combine milk and mayonnaise in shallow dish. Dredge chicken pieces in milk mixture and then in breadcrumbs.
Lay breaded chicken in prepared pan and bake for 45 minutes. Turn it over and bake for another 15 to 20 minutes until done (165 degrees on an instant-read meat thermometer and, when pierced with a fork, juices run clear). Transfer to paper towels to drain before serving.
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