Oven-Fried Chicken

This one is based on a tasty recipe we found in the New Better Homes and Gardens Cook Book.  I'm not a big fan of fried chicken, but I love the crunchy baked texture of the 'breading' on this chicken and the aroma that fills the house while it bakes is heavenly too.

Prep Time: 15 minutes
Bake: 45 minutes
Oven: 375*
Makes: 6 servings

1 1/2 tsp EnerG Egg Replacer + 2 Tbs. warm water
3 Tbs. RiceMilk
1 1/4 cups finely crushed saltine crackers or rich round crackers (I use 1 sleeve of Ritz Crackers)
1 tsp dried thyme, crushed
1/8 tsp black pepper
2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
2 Tbs. Smart Balance, melted (optional)

1.  In a small bowl combine Egg Replacer and milk.  In a shallow dish, combine crushed crackers, thyme and pepper.  Set aside.  Skin Chicken (I usually use boneless, skinless breast halves [sometimes pre-frozen]).  Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture.

2.  In a greased 15x10x1 inch baking pan, arrange the chicken, bone side down, so the pieces aren't touching.  Drizzle the chicken with the melted Smart Balance (or spray the pieces lightly with PAM or your favorite cooking spray).

3.  Bake uncovered, in a 375* oven for 45-55 minutes or until chicken is no longer pink (170* for breasts, 180* for thighs and drumsticks).  Do not turn chicken pieces while baking.  Serve with your favorite sides and enjoy!