Crispy Chicken

Provided by Eva Myers

10 chicken breast halves
10 chicken drumsticks (legs and thighs)
3/4 cup of flour
1/2 tsp of salt free herb seasoning
2 tsp paprika
1 tsp pepper
2 eggs or 4 egg whites or 1/2 cup of egg substitute
1/4 cup milk
1/4 dijon-type mustard
1 1/2 tsp chopped rosemary
4 cups of panko bread crumbs or 3 cups of regular bread crumbs
1/4 cup of chopped parsley

Remove skin from chicken, rinse, and drain well.  Combine flour, herb seasoning, paprika, and pepper. Place in a paper or plastic bag, add three pieces of chicken at a time, and shake well to coat the chicken.    Beat eggs, milk, mustard, and rosemary until smooth, and set aside.  Combine bread crumbs and rosemary.  Dip chicken in egg mixture, let the excess drip off, and then dip in the bread crumbs.  Place pieces on shallow, lightly coated baking pan.  Let stand for 30 minutes.  Bake for 10 minutes at 425 degrees.  Bake at 375 degrees for another 25 minutes, until browned, or until the juices are clear when a knife is inserted.