chicken seasoning

I like very finely crushed breadcrumbs (stale French or Italian bread, or leftover garlic bread works great), seasoned liberally with Mrs. Dash Garlic and Herb Seasoning and a good dusting of freshly coarseground black pepper. I make an egg-and-milk wash (one good sized egg to around a cup of milk -whole milk works much better than 2% or Skim), dip the pieces in the liquid, then shake them in a large paper bag filled with the breading mix. Fish the pieces out with tongs, or you'll wind up with gooey fingers and bare spots on the chicken. Oven toast in a shallow, cooking-spray-coated pan at 375° for around 45 minutes or so, turning once about midway through cooking (to be safest, use a meat thermometer and verify the centers of the thickest pieces are at least into the "safe range" for poultry ... about 170° F). Discard any leftover breading mix and egg-and-milk wash ... never save-and-reuse anything that has been in contact with poultry.

Actually, brining the chicken gives it tons of flavor without the need for several spices. Start with a ratio of 1/2 cup salt and 1/2 cup sugar, dissolved into 1 gallon water. Put your chicken pieces in for an hour or two. Rinse and pat dry. Add basic seasonings like salt and pepper - maybe a bit of lemon pepper or chili flake if you like spicy food. Italian seasonings works especially well.

It's incredible. No more dry chicken. You can of course experiment with the brine ratio and the spices. We have tried several different combos and all have been great.