one chickencut into 8 pieces (2 drumsticks, 2 thighs and the breasts cut into 4)
In a medium sized bowl, whisk the dry ingredients together.
Grease a baking sheet really well and set aside.
Beat the eggs and place in a small bowl. Line up your bowls and your baking sheet in this order from right to left; egg, flour, then baking sheet. This will make sense once you start dipping, for a messy cook like me, I have to try and keep things clean once in a blue moon.
First, dip your chicken into the flour mixture and cover it completely.
Then go to the egg mixture, and cover it again completely, this time with egg.
Back to the flour mixture to cover it completely again, trying not to disturb the two other layers you just did.
Place the chicken on the baking sheet, and repeat with all the pieces of chicken until they are all done. Now it is time to put them into the fridge and let them sit for 30 minutes. DO NOT skip this part, it helps the layers adhere to not only the chicken, but themselves. And make sure you let the chicken sit in the fridge, in the cold.
After the 30 minutes, melt the margarine and pour over the chicken pieces.
Preheat the oven to 400°F.
Bake the chicken for 40-45 minutes until the breast meat reaches 165 °F and the thigh meat is 180 °F.
Remove and serve!
You can use butter successfully in this recipe, many people have! Just make sure to watch it so it doesn't burn as butter has a lower smoke point.