Garlic powder; (I prefer smearing chicken pieces with freshly crushed garlic), up to 2
Salt and pepper; (according to individual taste)
die Zubereitung:
* for approx. 2 chicken cut into pieces:
Nb don't leave out the sugar - it somehow helps the crumbs to stick to the chicken. Mix up crumb mixture. Toss chicken in crumbs. Bake for 45 - 60 mins uncovered at 180 °C (350F). Chicken is done when you poke it with a knife and the juices that run out are clear. A trick I discovered was to spray the chicken with a little water 1/2 way through the cooking process. This can be served cold for lunch in summer and also can be heated up shabbat morning since it is dry.
