Of course I forgot a picture of this recipe, but I can promise you that it was delicious! The kids loved it and I was able to use leftovers for school lunch sandwiches, salad toppings, along with leftovers.
2 lbs chicken drumsticks & thighs
1 tsp oregano
1 tsp paprika
1/2 c. shredded Parmesan (you can use grated, but the shredded cheese added a really good texture to the chicken)
1/4 c. bread crumbs
3 TBSP milk
Preheat oven to 400. In a small bowl, mix milk and eggs together well. In a separate bowl, mix together oregano, paprika, Parmesan, and bread crumbs. Rinse off chicken, and then piece by piece place in the milk/egg mixture first, then place in other bowl and cover with bread/cheese mixture. In a 13×9 cooking dish, spray with non-stick spray. Place each piece of chicken in pan. Cook for about 50-60 minutes or until no longer pink. We served this meal with baked french fries and fresh sliced carrots & celery. The carrots & celery added a nice spring taste to the meal and everyone really enjoyed it!