adapted from 1997 ed. Joy of Cooking
Preheat oven to 350-400°, depending on size of pieces.
Lightly oil large baking sheet.
Rinse and pat dry about 4 lb. chicken parts. My favorite is turkey thighs—the other chicken.
Combine in a bowl with dijon mustard to lightly coat (about 1/3 to 1/2 cup).
In a separate shallow bowl or pie pan, combine:
- dry bread crumbs—panko or panko blend is good (about 2 cups)
- up to 1/2 cup parsley, finely chopped
- up to 2 cloves garlic, finely chopped
- 1 tsp salt
- 1/2 tsp ground pepper
- Optional: chopped thyme or rosemary
Coat each piece of chicken with the crumb mixture, patting to make more stick. Arrange coated pieces on baking sheet; avoid having pieces touch.
Bake 35-60 minutes or until done.