Cookbook:Italian Crispy Chicken
- Combine flour and seasonings in a pie plate. Combine croutons and breadcrumbs in another pie plate, and place the eggs in another pie plate.
- Dredge chicken in flour then dip into eggs. Dredge in crouton mixture and let rest 2-3 minutes.
- Coat chicken with canola oil and place onto a greased sheet pan. Insert a probe thermometer into one of the pieces.
- Bake in a 425˚F oven until internal temperature reaches 165˚F. Serve warm.