oven-fried chicken? - moved from Kosher board
From Cook's Illustrated--I've done this many times (with cutlets as well--which should be thick.)
The Best Oven-Fried Chicken
For those who like breast meat, use a whole cut-up chicken instead of drumsticks and thighs. Be careful not to over-crush the Melba toast; crumbs that are too fine will leave the chicken wanting in crunchiness. If you own a spray bottle for oil, skip the step of tossing the Melba toast crumbs in oil. Instead, once the chicken is coated with crumbs, spray the pieces evenly with oil.
Serves 4 1/4 cup vegetable oil
1 box of plain Melba toast (about 5 ounces), processed to sand and pebble texture
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
1/4 teaspoon cayenne pepper (optional)
4 chicken leg quarters separated into drumsticks and thighs, skin removed, and patted dry with paper towels
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Line sheet pan with foil and set large flat wire rack over sheet pan.
2. Drizzle vegetable oil over Melba toast crumbs in a shallow dish or pie plate; toss well to coat. Mix eggs, mustard, thyme, salt, pepper, oregano, garlic powder, and optional cayenne with a fork in a second shallow dish or pie plate.
3. 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. Turn chicken over and repeat on other side. Gently shake off excess and place on rack. Bake until chicken is deep nutty brown and juices run clear, about 40 minutes.
Here's a recipe that fits your description in that it has a bread-crumb crust like fried chicken and no buttermilk. It's from the NYTimes and is delicious. I've used rosemary predominantly - http://events.nytimes.com/recipes/703...
* 4 leg-thigh chicken pieces, cut in 2, or 8 thighs
* 1 1/2 cups coarse fresh bread crumbs
* 2 teaspoons minced garlic
* 2 tablespoons chopped parsley
* 1 teaspoon chopped fresh tarragon or other herb
* Salt and pepper to taste
* 6 tablespoons Dijon mustard
Heat oven to 400 degrees. Trim excess skin and fat from chicken. Combine bread crumbs, garlic, parsley, tarragon and salt and pepper on a plate or waxed paper. Use a pastry brush to paint mustard lightly on chicken legs. Carefully coat chicken legs with bread crumb mixture.
Gently place chicken in a roasting pan and bake for 30 to 40 minutes, or until completely cooked. Serve hot or cold.