Preheat the oven to 425°F. Line a baking sheet with foil and place a baking rack on top, set aside.
Pat the chicken pieces dry with paper towels and place on a plate, set aside.
In a large shallow bowl (or pie plate) mix together the flour, garlic, paprika, and salt. One at a time dredge the chicken pieces in the flour mixture and evenly coat. Shake off any excess flour and return the chicken to the plate. Continue with remaining chicken pieces.
Add the bread crumbs to the bowl and mix with the remaining flour. In a separate large shallow bowl (or pie plate) whisk together the eggs and milk.
Working one at a time dip the chicken pieces into the egg mixture and flip around to coat. Shake off any excess egg then roll the chicken in the flour/bread crumb mixture while gently pressing the bread crumbs on the chicken to help them stick. Place the coated chicken on the baking rack skin-side up. Continue with remaining chicken pieces.
Drizzle the melted butter over the chicken then bake in the preheated oven for about 45 minutes or until the chicken has an internal temperature of 165°F.
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