Chicken with Ritz Cracker Breading (Tennessee)

A different spin on the breading, which makes the chicken super moist and flavourful, herby and golden brown. Best of all it is baked not fried.

2 cups Ritz crackers, crushed (~ 50)
1 Tbsp. fresh parsley, minced
1 tsp. garlic salt
1 tsp. ground paprika
½ tsp. black pepper, freshly cracked
¼ tsp. ground cumin
¼ tsp. rubbed sage
2 large eggs
1 (3-4 lb) broiler/fryer chicken, cut up

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Place a rack in a 15x10x1” baking pan; coat the rack with cooking spray.

In a shallow bowl, mix the first seven ingredients. In a separate shallow bowl, whisk eggs. Dip chicken in eggs, then in cracker mixture, patting to help coating adhere. Place on prepared rack.

Bake 20 minutes. Turn chicken; bake until chicken is golden brown and juices run clear, 15-25 minutes longer.

Makes 6 servings.