4-6chicken pieces(breasts or thighs, bone-in or boneless)
1 c(125 g)all-purpose flour
1 1/4 c(125 g)panko or breadcrumbs
1/2 c(50 g)Parmesan cheese
1 tsp(6 g)salt
1 tsp(6 g)pepper
1 tsp(1.4 g)thyme
1 tsp(1.4 g)dried basil
1 tsp(1.4 g)oregano
2 Tbsp(30 ml)olive oil
Preheat oven to 375 degrees F (190 degrees C). Coat a 9 x 13 pan (or baking sheet) bottom with olive oil.
Combine dry ingredients for coating, including: flour, breadcrumbs or panko, Parmesan cheese and seasoning (salt, pepper, thyme, basil, oregano). Beat the eggs in a dish large enough to dip chicken pieces into, typically a small to medium sized bowl. Pat chicken pieces dry.
Coat the chicken in the beaten eggs, then transfer to the bowl of topping mixture and coat evenly. Repeat for each piece of chicken, placing them in the oiled pan once coated. Bake at 375 degrees F (190 degrees C) for 45-55 minutes, depending on the size of the pieces of chicken.
*These can also be pan fried at medium heat...sear both sides for color, then turn them skin side up and cover to finish cooking (about 15-18 minutes).