Fake greasy takeout with this healthy twist on fried chicken, breaded with whole-wheat bread crumbs, cheese and thyme!
1/4 cup fat-free milk
1/2 tsp to 1 tsp Sriracha sauce
3/4 cup whole-wheat bread crumbs
3/4 cup grated Parmesan cheese
1 tbsp fresh thyme leaves, plus additional for garnish
1/2 tsp chile powder
Olive oil cooking spray
3 1/2 lb whole chicken, cut into 8 pieces (2 legs, 2 thighs, 2 wings and 2 breast halves), skin removed (TIP:If chicken breast halves are large, halve them again to make 10 pieces total.)
2 tbsp olive oil
Preheat oven to 375°F. Arrange a large ovenproof wire rack on a large, rimmed baking sheet. In a medium shallow bowl, whisk eggs, milk and Sriracha. In a separate medium shallow bowl, combine bread crumbs, cheese, thyme and chile powder.
Lightly mist rack with cooking spray. Dip one chicken piece in egg mixture, shaking off excess liquid. Transfer to bread crumb mixture, turning to coat. Arrange on rack over baking sheet and repeat with remaining chicken.
Drizzle chicken with oil and bake undisturbed until tender and no longer pink in center, 45 to 55 minutes. If desired, garnish with thyme.
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