Have you heard of panko? It's a Japanese bread crumb that is so amazing in retaining a light crispy coating! It uses very little, and still seems to coat the entire portion. I use it exclusively now on fish, seafood and chicken. It's available in most grocers, but I like to find ones with bulk food sections (read Winco) as it can be pretty spendy in specialty aisles.
Oven-Fried Panko Chicken
30-40 minutes
1 1/2-2 cups panko1/4-1/2 tsp cayenne
1/2 tsp salt
1/4 tsp black pepper
1 stick (8 tbs) butter
1 chicken, 3-4 lbs, cut into pieces such as breasts, thighs, legs, etc.
OR
6 chicken breasts
Preheat oven to 450 degrees. Stir together panko, salt, black pepper, and cayenne pepper.
Whole Chicken pieces- Rub butter all over chicken pieces, dip in panko pressing firmly into to help them adhere. Transfer skin up into baking dish or cast iron pan. Using a meat thermometer in deepest part of thigh, bake until 170 degrees or juices run clear, around 30-40 minutes
Breasts- Melt butter, dip chicken in butter and then coat thoroughly in bread crumbs. Place in baking dish or cast iron pan. Bake until browned about 30 minutes. Let cool for at least 5 minutes and serve.
Love panko! And this looks yummy
ReplyDeleteI really love panko too! It's a revolution for seafood!
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