6 chicken breasts or thighs (with or without skin)
1/2 cup milk
1/4 cup (1/2 stick) butter
hot sauce, for coating pan (your choice)

CAJUN/CREOLE COATING:

3/4 cup all-purpose flour
3/4 cup grated Parmesan cheese
3/4 cup Cajun or Creole powder
1/2 tsp. pepper
1/2 tsp. garlic salt

Preheat oven to 400°F.

If chicken is in thick slabs and you prefer thinner slices, split them it in half.

Melt 1/2 stick butter in microwave.

Prepare coating by mixing flour, grated Parmesan cheese, Cajun/Creole powder, pepper and garlic salt in a bowl. Set aside.

In a bowl, dip chicken in milk followed by coating mixture.

In a 13x9-inch baking pan (in my experiences glass works best) make a thin layer of your preferred hot sauce.

Once chicken pieces are dipped in milk and mixture, dip them in melted butter and place in baking pan coated with hot sauce. Sprinkle shredded (not grated) Parmesan or Mozzarella cheese on top of chicken.

Once all chicken is coated, bake at 400°F for 35 to 45 minutes or until it is tender, coating is crispy, and it is a medium brown color.

I recommend a side of pasta and sauce and a salad to complete this tasty meal!

Submitted by: Daren Mensch