Oven-Fried Chicken Wings

I used chicken breast tenderloins instead of chicken wings for this recipe. I also cut the recipe in half. I have to say that this is definitely not a keeper recipe. The measurements were all wrong, so if you are going to try this recipe with chicken breast tenders, double the flour, paprika, salt & pepper portion, and halve the bread crumbs portion.

Oven-Fried Chicken Wings

12 chicken wings
1 egg
1/4 c. milk
4 heaping T all-purpose flour
1 t. paprika
salt and pepper, to taste
4 c. bread crumbs
1/4 c. butter

1. Separate the chicken wings into 3 pieces each. Discard the bony tip.
2. Beat the egg with the milk in a shallow dish.
3. Combine the flour, paprika, salt and pepper in a shallow dish.
4. Place the bread crumbs in a shallow dish.
5. Preheat the oven to 425ºF.
6. Dip the chicken pieces into the egg and coat well, then drain and dredge in flour. Remove, shaking off any excess, and roll in crumbs, pressing them in gently, then shaking off any excess.
7. Melt the butter in the oven in a shallow roasting pan large enough to hold all the chicken pieces in a single layer. Arrange the chicken, skin side down, in the butter and bake for 10 minutes on each side.
8. Remove chicken from the pan and arrange on a large platter. Serve hot or at room temperature.