Instructions

1. Coat the bottom of a shallow roasting pan with a scant 1/16 inch of oil to prevent sticking. Alternatively, spray the pan with cooking spray. Set aside the prepared pan.

2. Whisk together an egg and an equal liquid amount of milk in a bowl. Blend them until the mixture is smooth and creamy. You can substitute egg whites for whole eggs, and use skim, 2-percent or whole milk.

3. Pulse fresh bread into crumbs in the food processor or use packaged breadcrumbs. You also may pulse dry bread, croutons or dry stuffing mix to make very fine, seasoned crumbs. Prepare enough crumbs to coat the chicken pieces, and put the chicken in a shallow bowl.

4. Preheat the oven to 350 degrees Fahrenheit. Pat the chicken pieces dry with paper towels. Dip them one at a time into the egg and milk mixture, then into the breadcrumbs, turning to coat each piece evenly and completely.

5. Arrange the pieces of coated chicken in the prepared pan so they are not touching. Place the uncovered pan in the center of the oven and bake until the breadcrumb coating is brown and crispy and the chicken is done, which should take about 45 minutes.

6. Check for doneness with an instant-read meat thermometer by inserting the probe into the thickest part of the meat without touching a bone. The U.S. Department of Agriculture recommends cooking to an internal temperature of 165 F. In general, chicken is done when it is no longer pink. Small pieces cook faster than large or dense pieces, so monitor them individually.