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Grandma Josie's Chicken

Grandma Josie originally made this recipe with a whole cut-up chicken. We prefer using bone-in chicken thighs because the bone helps the chicken stay moist and juicy while it bakes. Breaded and drizzled with white wine, this family favorite is delicious served warm or at room temperature. Even cold for a quick snack.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course: Main Course
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken cut into pieces, or 8 pieces of your preferred chicken parts
  • 1 cup all-purpose flour
  • 1 teaspoon salt for the flour mixture
  • ½ teaspoon ground black pepper for the flour mixture
  • 4 large eggs beaten
  • 1 tablespoon water
  • 2 cups seasoned breadcrumbs
  • ¼ cup grated Pecorino Romano cheese or more to taste
  • 2 –3 tablespoons dried rosemary or 6–9 tablespoons chopped fresh rosemary
  • 2 teaspoons salt for the breadcrumb mixture
  • 1 teaspoon ground black pepper for the breadcrumb mixture
  • At least 1 cup dry white wine
  • 1 teaspoon dried rosemary for sprinkling over the chicken before baking
  • Nonstick cooking spray or olive oil for greasing the pan

Method
 

  1. Preheat the oven to 375°F.
  2. If using large chicken breasts, cut them in half so they cook more evenly.
  3. Combine the flour with 1 teaspoon salt and ½ teaspoon ground black pepper.
  4. In a separate bowl, beat the eggs with 1 tablespoon water.
  5. In a third bowl, combine the seasoned breadcrumbs, Pecorino Romano, 2–3 tablespoons dried rosemary, 2 teaspoons salt and 1 teaspoon ground black pepper.
  6. Dip each piece of chicken into the seasoned flour, coating it completely. Shake off the excess flour.
  7. Dip the floured chicken into the beaten egg mixture. Flip it several times until completely coated.
  8. Lift the chicken from the egg mixture and hold it for a few seconds, allowing the excess egg to drip off.
  9. Place the chicken into the breadcrumb mixture. Flip it several times and press down lightly to help the breadcrumbs adhere.
  10. If time allows, refrigerate the breaded chicken for 15–30 minutes. This helps the breading set and adhere to the chicken while it bakes.
  11. Lightly grease a large, rimmed baking sheet. Arrange the breaded chicken pieces bone-side down, leaving space between them.
  12. Drizzle the chicken generously with dry white wine and sprinkle 1 teaspoon dried rosemary over the top.
  13. Bake for approximately 60–75 minutes without flipping.
  14. Halfway through cooking, remove the pan from the oven and drizzle the chicken with additional dry white wine. Return it to the oven.
  15. Continue baking until the breading is golden brown and the chicken reaches an internal temperature of at least 165°F. Check the temperature in the thickest part of the chicken without touching the bone.
  16. Let the chicken rest for 20 minutes so the juices can redistribute and the chicken can cool slightly.
  17. Serve warm or at room temperature.

Notes

This is a great make-ahead meal for hiking, boating or picnics.
Caution: The leftover chicken in the refrigerator will be calling your name every time you walk past it.

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