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1
Take a piece of chicken out of the marinade mixture, let a small amount of the mixture drip from it, and then place it onto the bread crumbs. Make sure that not too much of it drips off, or the bread crumbs will have nothing to cling to. Flip the piece of chicken and coat the entire piece.
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2
Oil the oven rack by putting olive oil onto the paper towels and rubbing the paper towel over the oven rack.
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3
Put a piece of parchment paper onto the baking sheet, and place the oven rack on top of the baking sheet.
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4
Place the breaded chicken on top of the oiled oven rack, and proceed to do the same with all the other pieces of chicken.
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5
Leave the chicken for 30 minutes, occasionally pressing in the breadcrumbs with the back of a spoon. Halfway through the resting time, preheat your oven to 200 degrees centigrade/celsius.
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6
Put the chicken into the oven for about 45-50 minutes, checking in on it every once in a while. To check if the chicken is cooked through, poke a chopstick or skewer deep into a piece, and check if the juices run clear.
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7
Eat while it's hot, or in a few hours, before the breading gets soft. To reheat, use a toaster oven or an oven for a few minutes.
