Instructions

1. Preheat the oven to 375 degrees Fahrenheit.

2. Set the baking rack over the baking sheet. The baking sheet will catch any grease that drips from the chicken. The rack will hold the chicken out of the accumulated grease.

3. Combine the flour salt, and pepper in a shallow dish. Mix well.

4. Crack the egg into the remaining shallow dish. Use the fork to scramble the egg. Mix in the milk.

5. Lay one piece of chicken in the flour mixture. Use your hand to lightly coat the chicken with the flour on both sides.

6. Remove the chicken from the flour and place it in the egg mixture. Turn it once to coat both sides.

7. Return the chicken to the dish of flour and coat it again, more heavily this time. Set the chicken aside on the prepared baking sheet.

8. Repeat the process of coating with flour, the egg mixture and flour again with each piece of chicken.

9. Bake the dredged chicken at 375 degrees F until it reaches 90 to 100 degrees F and the top is browned. The amount of time this takes will depend on the size and cut of the chicken. Bone-in pieces take longer than boneless cuts.

10. Remove the baking rack from the oven. Turn each piece over to brown the underside. Return the baking rack with the chicken to the oven and bake until the meat reaches an internal temperature of 165 degrees F.