1/2 tsp. butter
3 slices soft white bread, torn in pieces
1 oz. grated Parmesan cheese
2 tbsp. yellow cornmeal
1 lg. garlic clove, pressed
1 1/2 tsp. sage
1/4 tsp. cayenne pepper
1/4 tsp. salt
2 tsp. olive oil
3 lb. frying chicken, cut into pieces
3 tbsp. Dijon mustard
1 1/2 tsp. water

Place oven rack in center of oven and preheat to 375 degrees. Lightly grease a baking pan with butter.

Combine bread, cheese, cornmeal, garlic, sage, cayenne pepper and salt in a food processor or blender. Process or blend until mixture is fine crumbs. Add oil and mix just enough to moisten crumbs. Transfer crumbs to a shallow 9" pie plate.

Remove skin and fat from chicken pieces, except wings. Stir mustard and water together in small bowl and brush mixture on chicken pieces. Dip chicken in crumb mixture to coat with even layer of crumbs.

Arrange chicken in pan, meatier side up. Bake until crisp and golden, about 55 minutes. Can serve hot or at room temperature. Makes 4 servings.