Place flour in a plate or bowl and season with salt and pepper to taste. Set aside.
Put the bread crumbs in a shallow bowl and mix in the oregano, garlic powder, paprika, Parmesan cheese, salt & pepper. Add the breadcrumb mixture to a sealable food storage bag.
Beat the eggs with the milk and season with salt in another bowl.
Dredge the chicken piece by piece in the flour, followed by the egg and then add to the bag with the bread crumbs (three pieces should be added to the bag at a time). Seal the bag and shake to coat with the breadcrumbs.
Place the chicken in a dry 9x13 inch baking dish lined with nonstick foil. Spray with cooking spray.
Bake in the preheated oven for 30 minutes. Check to see if the chicken has browned. If needed, spray with cooking spray and bake another 15 minutes. Remove from the oven and drain on paper towels. Enjoy!
Use Chicken pieces that are uniform in size. When oven frying chicken, use one cup of chicken or two similar-sized cuts so they have the same cooking time.
Always use bone-in chicken pieces with the skin on. Using boneless chicken without skin will come out dry.
Season Generously. When making oven-fried chicken, season your chicken with salt at every stage. Add salt and pepper to the flour and egg mixture. It’s hard to get any seasoning into the meat, but seasoning throughout the entire process will help ensure it’s extra flavorful.
Don't Crowd the Pan. Overcrowding the pan will cause steam and make your breading soggy. If necessary, cook on two sheets.
Don't Cover with Foil. Many people think that covering a pan with foil during cooking will keep it from browning too much, but this will create a seal and cause condensation which will make the chicken soggy.