Preparation time: 10 minutes. Cooking time: 50 minutes. 4 servings.

2/3 c. all-purpose flour
1 tsp. salt
1 tsp. paprika
1 tsp. crushed red pepper flakes
1 tsp. crumbled dried thyme
1/2 tsp. garlic powder
Freshly ground black pepper
1 (3 lb.) chicken, quartered or 3 lbs. chicken legs, breast or thighs
1 lg. egg
1/4 c. milk
2/3 c. cracker meal
3 tbsp. finely chopped parsley
1/2 c. unsalted butter, melted

Preheat oven to 350 degrees. Grease a large baking pan. In a large bowl mix together flour, salt, paprika, red pepper flakes, thyme, garlic powder and black pepper. Dredge the chicken pieces in the flour mixture. Shaking off the excess. Set aside.

In a separate bowl lightly beat the eggs with the milk. In another bowl mix together the cracker meal and parsley. Dip chicken pieces in egg and milk and drain off the excess liquid then roll the chicken pieces in the cracker meal mixture to coat evenly. Place the chicken pieces skin side up in the baking pan. Drizzle with melted butter. Bake, uncovered for 50 to 60 minutes or until juice runs clear when the meat is pierced with a knife.