Jean Anderson's Oven Fried Chicken with Sides

Ingredients

• 16 tablespoons (2 sticks) unsalted butter
• 4 garlic cloves, minced
• 3 cups fresh bread crumbs (see method below)
• 1 cup (1 ½ ounces) freshly grated Parmigiano-Reggiano (see Cook’s Notes below)
• 2 teaspoons Kosher salt
• Freshly ground black pepper to taste
• One 3 1/2-pound chicken, cut into 10 pieces (or all thighs, wings, or breasts if desired)

Steps

1. Preheat the oven to 350°F. Combine the butter and garlic in a small saucepan. Heat over medium-high heat until the butter has melted. Pour into a large bowl and cool to room temperature.

2. Mix the bread crumbs, cheese, salt, and pepper in a large bowl. Dip each chicken piece, one at a time, into the melted garlic butter. Transfer to the bread crumb mixture and turn until coated on all sides.

3. Arrange the chicken in one flat layer on a large baking sheet. Drizzle on any of the remaining melted butter. Bake until lightly browned and just cooked through, 50 to 60 minutes.