Finger-Licking Panko-Crusted Oven Fried Chicken

Preheat oven to 400 F. Spray a large baking dish generously with the olive oil spray, or if using olive oil coat the bottom of the dish. Set dish aside.

In a bowl, whisk together the eggs, garlic powder, Dijon mustard, red pepper flakes, non-dairy milk, salt and pepper. Pour the panko crumbs into a second bowl. Dip each piece of chicken first in the egg mixture and then roll in the panko crumbs. Arrange in a single layer in the baking dish. Spray tops of the chicken with the cooking spray or drizzle with olive oil.

Bake for approximately 1 hour. When the chicken is finished, the tops should be starting to turn golden brown.

Note: For the breadcrumbs, I use Kinnikinnick gluten-free panko style breadcrumbs. And for the soy-free cooking oil, Glick’s makes a soy-free olive oil cooking spray.