Crispy Chicken

Directions

1. 1
   Remove skin from chicken.
2. 2
   Wash each piece and drain well. Combine flour, herb-blend, paprika and pepper.
3. 3
   Place in paper or plastic bag and add 3 pieces of chicken at a time; shake to coat. Beat eggs, milk, mustard and rosemary together until smooth; set aside.
4. 4
   Combine bread crumbs and parsley.
5. 5
   Dip chicken in egg mixture, shake off excess, then dip in crumb mixture to coat evenly.
6. 6
   Place coated pieces on shallow, lightly greased baking pans.
7. 7
   Let stand 30 minutes before baking.
8. 8
   (Or cover and refrigerate until baking time.)
9. 9
   Bake 10 minutes at 425°.
10. 10
    Reduce heat to 375° and bake an additional 25 minutes or until browned and juices run clear when knife is inserted.
11. 11
    Serve chilled. Makes 10 generous servings.