Crispy Baked Chicken

Ingredients:

1/4 cup vegetable oil
1 box plain Melba toast
2 large eggs
1 tablespoon Dijon mustard
1 teaspoon dried thyme
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1 whole chicken cut into pieces with the skin removed

Preparation:

Preheat oven to 400 degrees
Adjust oven rack to upper-middle position.
Put Melba toast into a large ZipLoc bag and crush into small crumbs with a heavy kitchen utensil.
Drizzle vegetable oil over Melba toast crumbs in bag and shake well to coat.
Line sheet pan with foil and set large flat wire rack over sheet pan.
Pour coated Melba crumbs into shallow dish.
Mix eggs, mustard, thyme, salt, pepper, oregano, garlic powder, and optional cayenne with a fork in a second shallow dish or pie plate.

Working one piece at a time, coat chicken on both sides with egg mixture.
Set chicken in Melba crumbs, sprinkle crumbs over chicken, and press to coat all sides of chicken pieces.
Gently shake off excess and place on the rack that is sitting in sheet pan.
Bake until chicken is deep brown and juices run clear, about 40 minutes.