We ate a lot of chicken growing up in many different ways.  I think my mom and dad were trying to not make it appear that we weren’t eating the same meat all the time.  This was my favorite way my mom use to make it.

Last Sunday, we were having family over for the Cleveland Brown’s game and dinner.  (Yes, we are a Brown’s family.  My husband has been a season ticket holder way before he met me!)   We decided on chicken, mom’s way.

Mom’s Chicken Recipe

• Chicken
• Flour
• Egg Wash
• Panko/Bread Crumbs
• Seasonings
• Oil

If you have time, you can soak chicken in milk for a few hours or overnight.  If you don’t have the time, it’s still good.

Make a dredge station, flour with seasonings, i.e. salt, pepper, and you could add garlic powder, onion powder, paprika, season to your taste.

For the egg wash, beat eggs then mix eggs with water or milk.  Usually, I use about 1 egg for 3 pieces of chicken.

Panko or bread crumbs can be seasoned similar to the flour mixture.  My mom used bread crumbs but we prefer panko crumbs.

Dip chicken pieces (we leave skin on) in flour, egg wash then panko/bread crumbs.  Press the crumbs into the chicken.  Set aside in a pan until all the chicken is breaded.

Heat oil to brown chicken.  Make sure the oil is hot so the chicken just doesn’t sit in it and get greasy.

After browned, put a rack in the bottom of a pan.  Put the breasts first, then add smaller pieces (thighs and legs) on top.  Put some water or chicken broth in bottom of  pan.  Cover with lid or foil.  Bake 350 for about 1 1/2-2 hours.

Hint: the breasts crust will not be as crispy as the chicken on top so if you want it crispy don’t layer chicken.