Abbreviated #CookingForLieutenants thread tonight. Making crispy oven “fried” chicken. There’s a trick to making a dish that, by all rights, should have your cardiologist researching a new fishing boat.
2. That trick is in the 3rd step of the standard breading process, as I learned it in culinary school before the earth cooled. That traditional process is: flour, then egg wash, then breadcrumbs.
3. Et voilá. From right to left, a bag of all purpose flour mixed with salt, white pepper, garlic powder, & onion powder; egg wash; Italian breadcrumbs mixed with more garlic & onion powder. 
4. Shake each chicken piece in the bag (please remember to close the neck). Shake off the excess, coat in egg wash, then... oh, baby. Hopefully you’ve already mixed those breadcrumbs with regular vegetable or canola oil.
5. Coat everything evenly, then stick in a preheated 350°F oven for 30 minutes on each side. By the time you’re finished, it should look like this.
6. Tonight’s accompaniment: broccoli florets drizzled with EVOO, salt, & black pepper, then roasted at 375° for 20-25 minutes.
7. I apologize for the shortened version of my usual thread, but I’m still getting used to cooking at the new place. Please please taste your food during cooking, so that you aren’t overcompensating just before serving.
8. Be excellent to each other.
Here endeth the lesson.
Here endeth the lesson.
9. Selfie before dinner.
Junior: KF Who?
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