Oven Fried Panko Chicken Recipes

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PAT AND GINA'S OVEN FRIED CHICKEN



Pat and Gina's Oven Fried Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 13

Olive oil nonstick cooking spray
2 large eggs, beaten
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper
2 1/2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 (3-pound) chicken cut into 8 pieces, skin removed

Steps:

  • Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
  • In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined.
  • Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.
  • Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.
  • Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 45 minutes. Transfer to a serving platter and serve.

OVEN-FRIED CHICKEN WITH CRISPY PANKO COATING RECIPE



Oven-Fried Chicken With Crispy Panko Coating Recipe image

This oven-fried chicken is dipped in a mixture of mayonnaise and mustard and then coated with panko breadcrumbs for a crispy, flavorful baked chicken.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 55m

Yield 6

Number Of Ingredients 10

2/3 cup mayonnaise
1/3 cup Dijon honey mustard blend
1/2 teaspoon dried tarragon (or thyme)
1 teaspoon dried parsley flakes
6 boneless chicken breast halves
1 cup panko breadcrumbs
1/2 cup fine dried breadcrumbs
1/2 teaspoon salt
Dash of pepper
Optional: dash of paprika

Steps:

  • Serve with your choice of veggies and enjoy.

Nutrition Facts : Calories 534 kcal, Carbohydrate 23 g, Cholesterol 116 mg, Fiber 1 g, Protein 41 g, SaturatedFat 5 g, Sodium 687 mg, Sugar 4 g, Fat 30 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

OVEN-FRIED PANKO CHICKEN



Oven-Fried Panko Chicken image

Categories     Chicken     Bake     Kid-Friendly     Quick & Easy     Back to School     Dinner     Family Reunion     Butter     Breadcrumbs     Gourmet     Sugar Conscious     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 4

2 cups panko (Japanese bread crumbs)
1/2 teaspoon cayenne
1 stick unsalted butter, softened
1 chicken (about 3 1/2 pounds), rinsed, patted dry, and cut into 10 serving pieces (breasts cut crosswise in half)

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Stir together panko, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a pie plate.
  • Stir together butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl, then brush all over chicken. Add chicken, 2 pieces at a time, to crumb mixture and coat evenly on both sides, pressing chicken into crumbs to help them adhere, then transfer, skin side up, to a shallow baking pan.
  • Bake chicken until well browned and cooked through, 30 to 40 minutes. Let stand, uncovered, 5 to 10 minutes to crisp.

PANKO OVEN FRIED CHICKEN BREASTS RECIPE - (4.5/5)



Panko Oven Fried Chicken Breasts Recipe - (4.5/5) image

Provided by á-4174

Number Of Ingredients 8

1 cup Panko or traditional bread crumbs
1/2 cup Parmesan cheese, freshly grated
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
2 eggs, beaten
4 skinless, boneless chicken breasts
Cooking oil spray

Steps:

  • Pre-heat oven to 375 degree. Lightly coat a baking dish or sheet with cooking spray. Combine first 5 ingredients in a shallow bowl. Dip each chicken breast in the beaten eggs and then coat both sides with the bread crumb mixture. Arrange the chicken breasts on a baking sheet. Bake for 35-40 minutes.

BUTTERMILK PANKO-CRUSTED OVEN FRIED CHICKEN



Buttermilk Panko-Crusted Oven Fried Chicken image

This is the best oven fried chicken I've ever made, hands down. The buttermilk marinade makes for deliciously juicy chicken and the panko comes out crispy every time. Prep time doesn't include marinating time.

Provided by SilverOpera

Categories     Chicken Thigh & Leg

Time 40m

Yield 6 pieces, 3 serving(s)

Number Of Ingredients 9

6 skinless chicken thighs
1 cup buttermilk
1 teaspoon dried thyme (less if ground)
1/4 teaspoon cayenne pepper
1 tablespoon garlic powder
1 1/2 cups panko breadcrumbs
2 eggs, beaten
1 tablespoon all-purpose seasoning (with salt)
pepper

Steps:

  • Marinate chicken in buttermilk, thyme, cayenne, and garlic powder for 4 hours or overnight.
  • Preheat the oven to 400 degrees.
  • Mix the panko crumbs with the all-purpose seasoning. Panko bread crumbs really make this chicken, so don't substitute if possible.
  • Without rinsing the chicken, dredge in beaten egg, then bread crumb mixture.
  • Place breaded chicken on a foil-lined baking sheet.
  • Spray chicken with a little non-stick spray.
  • Bake for 25-30 minutes, until coating is crispy and juices run clear.

BAKED PANKO-CRUSTED CHICKEN TENDERS



Baked Panko-Crusted Chicken Tenders image

Ditch the deep fryer for these low-fat crispy chicken tenders that are baked in the oven. Accompanied with the healthy yogurt-based roasted red pepper dipping sauce, this meal will fill you up without the guilt! You can also serve the tenders over some mixed greens, using the dipping sauce as a dressing.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 40m

Yield 4

Number Of Ingredients 14

½ cup plain fat-free Greek yogurt
¼ cup jarred roasted red peppers - drained, patted dry and chopped
1 tablespoon balsamic vinegar
¼ teaspoon dried basil
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound chicken tenders
1 cup Italian-seasoned panko (Japanese bread crumbs)
1 large egg, lightly beaten

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and 1/8 teaspoon garlic powder in a mini food processor. Blend until smooth and refrigerate dipping sauce until ready to use.
  • In a small bowl combine 1/4 teaspoon each of garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly. Set aside.
  • Toast panko crumbs in a skillet over medium-high heat until a golden brown color, 4 to 5 minutes. Place panko into a shallow dish. Crack egg into a separate shallow dish. Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders on the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 22.1 g, Cholesterol 115.7 mg, Fat 5.8 g, Fiber 0.2 g, Protein 32.6 g, SaturatedFat 1.6 g, Sodium 487.7 mg, Sugar 2.3 g

OVEN-"FRIED" CHICKEN THIGHS



Oven-

These oven-"fried" chicken thighs are a perfect go-to dinner. They are budget friendly and can be turned into a compete meal served over rice, quinoa, or a fresh salad.

Provided by Lauren Magenta

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 6

Number Of Ingredients 7

6 chicken thighs
2 cups all-purpose flour
2 pinches cayenne pepper, divided, or to taste
2 pinches garlic powder, divided, or to taste
1 pinch salt and ground black pepper to taste
3 large eggs
2 cups panko bread crumbs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with parchment paper.
  • Combine flour, 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in a shallow bowl.
  • Whisk eggs in a second bowl.
  • Combine panko bread crumbs with 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in another shallow bowl.
  • Dip chicken thighs into the flour mixture, followed by beaten eggs, and then into the panko mixture. Transfer to the prepared pan.
  • Bake in the preheated oven until coating is golden and chicken thighs are no longer pink in the centers, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 454.1 calories, Carbohydrate 63 g, Cholesterol 151.4 mg, Fat 14.5 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 3.9 g, Sodium 418.7 mg, Sugar 0.4 g

OVEN-FRIED CHICKEN TENDERS



Oven-Fried Chicken Tenders image

You can make anything more delicious, even an all-time family favorite with these easy-to-make-easier-to-finish oven-fried chicken tenders. They're the perfect recipe to put together in no time! The not-so-secret secret ingredients for these homemade chicken tenders are panko bread crumbs, Gold Medal™ flour, and yes, a whole lot of love.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1/4 cup Gold Medal™ all-purpose flour
1 egg
1 tablespoon water
1 cup Progresso™ plain or Italian style panko crispy bread crumbs
1/2 cup grated Parmesan cheese
1 1/4 lb (20 oz) chicken breast tenders (from two 14-oz packages)
Favorite dipping sauce, if desired

Steps:

  • Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
  • In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.
  • Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.

Nutrition Facts : Calories 330, Carbohydrate 23 g, Cholesterol 105 mg, Fat 2, Fiber 0 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 0 g, TransFat 0 g

OVEN FRIED PANKO COATED CHICKEN



Oven Fried Panko Coated Chicken image

Based on a combination of recipes from: Chungah's Damn Delicious blog at http://damndelicious.net/2012/07/19/oven-fried-chicken-with-homemade-coleslaw/ and Dana Velden 's Fake-Fried Chicken at The Kitchn http://www.thekitchn.com/healthy-recipe-fake-fried-chicken-165374

Provided by Yana W.

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs bone-in skinless chicken thighs or 8 whole chicken thighs
2 large eggs
1 cup panko whole wheat breadcrumbs (such as Progresso or Kikkoman brands)
1 cup all-purpose flour
1/2 teaspoon pepper
1 teaspoon salt
3 tablespoons Dijon mustard
2 tablespoons fresh rosemary, finely chopped
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon water
2 tablespoons olive oil

Steps:

  • Preheat the oven to 375°F.
  • Line a baking sheet with parchment paper or grease it lightly with some oil.
  • Prepare your dipping mixes: - In one bowl, combine the flour with the salt, and pepper. - In the second bowl, whisk together the eggs, dijon mustard, and 1 tablespoon of water. - In the third bowl, mix together the panko breadcrumbs, chopped rosemary, paprika, cayenne, and the 2 tablespoons of oil.
  • Remove and discard the skin from the chicken thighs, unless your chicken is already skinless. Pat the thighs dry with paper towels.
  • Dip the chicken in flour, shake off the excess. Then dip the chicken in the egg mixture, and finally roll the chicken in the panko bread crumbs.
  • Place each chicken piece on your baking sheet. Space out the pieces so that they don't touch.
  • Bake for 35-45 minutes, until the chicken is golden brown, the juices run clear, and the internal temperature of the meat is 165 F (if using a meat thermometer).

Nutrition Facts : Calories 490.4, Fat 18.9, SaturatedFat 4.1, Cholesterol 281.2, Sodium 941.2, Carbohydrate 25.4, Fiber 1.6, Sugar 0.3, Protein 51.6

OVEN FRIED PANKO CHICKEN



Oven Fried Panko Chicken image

Provided by Living the Gourmet

Categories     Main Dish

Time 55m

Number Of Ingredients 8

1 whole chicken - cut into pieces
3 - 4 cups panko crumbs
4 - 5 eggs - for egg wash
1 ½ cups of flour
1 pint of cherry tomatoes
1 onion - sliced
Olive oil for drizzling
Parchment paper for lining the pans

Steps:

  • Preheat Oven 400 degrees F.
  • Clean the chicken then cut the chicken into pieces. If you do not know how to cut the chicken let the butcher do it. Start by spatchcocking the chicken. You can feel where the joints of the chicken are then carefully place a sharp knife at the joints of the chicken and cut. For the breast, you can either leave it whole or cut through the bone and cut the breast in half. Feel the chicken pieces for any small bones that may have splintered when cutting the chicken.
  • Set up three stations with shallow bowls; one with the flour, one with the egg wash and finally one with the panko crumbs. You may use seasoned or season them yourself with ground sea salt and fresh ground black pepper.
  • Dredge the chicken pieces first in the flour, then in the egg wash and finally in the panko crumbs.
  • Place the prepared chicken on the parchment lined sheet pan.
  • Place the tomatoes around the chicken along with the sliced onion.
  • Drizzle the chicken, tomatoes and onion with olive oil.
  • Place in the oven and bake uncovered for 30 - 40 minutes until the chicken is a beautiful golden color and the juices from the chicken run clear.

HONEY-MUSTARD CHICKEN TENDERS



Honey-Mustard Chicken Tenders image

The combination of honey and mustard has been around since ancient Egypt and Rome, and midcentury American cooks used it in any number of dishes, from baked chicken to glazed ham. But it wasn't until the 1970s and '80s, when restaurants started pairing the zesty sauce with breaded pieces of boneless chicken, that it became wildly popular. As a coating for chicken, honey mustard not only tastes great, but the acidity in the mustard helps keep the meat juicy. For hot honey mustard chicken tenders, add 1/2 teaspoon cayenne to the honey mustard. For an even quicker dinner, do steps 1 and 2 up to a day ahead. (Refrigerate the chicken and store the toasted panko at room temperature.) Eat the tenders dipped into barbecue sauce, hot sauce, ketchup, or - you guessed it - more honey mustard.

Provided by Ali Slagle

Categories     dinner, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

2 cups panko bread crumbs
1/4 cup neutral oil (such as grapeseed or canola)
Kosher salt (such as Diamond Crystal)
3 tablespoons honey
3 tablespoons Dijon mustard
1 1/2 pounds boneless, skinless chicken breasts or tenders
Freshly ground black pepper

Steps:

  • Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
  • In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
  • Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
  • Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.

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Preheat oven to 450°. Advertisement. Step 2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko. Step 3.
From myrecipes.com


PANKO-CRUSTED BAKED CHICKEN LEGS RECIPE | CRISPY OVEN ...
2019-02-12 Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil or parchment and set a wire baking rack inside the pan. In a small bowl, mix together the salt, garlic powder, onion powder, and smoked paprika. Use the spice mixture like a meat rub and rub it all over the chicken legs.
From blessthismessplease.com


PANKO BAKED CHICKEN TENDERS RECIPE - SAVOR THE BEST
2021-08-07 Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Spread the breadcrumbs in an even layer over the parchment paper and transfer to the oven. Bake the breadcrumbs until lightly golden in color, about 5 minutes. Remove from the oven and allow to cool then transfer them to a shallow dish.
From savorthebest.com


OVEN FRIED CHICKEN - SPEND WITH PENNIES
2018-07-24 Preheat oven to 375°F. Crush the corn flakes and pour into a shallow dish. Add the Panko and cornmeal and set aside. Combine the flour and seasonings in a bowl. Beat egg with milk in a separate bowl. Dip chicken in flour first and then egg and finally in the crumb mix pressing the crumbs to adhere. Place on a pan sprayed with cooking spray.
From spendwithpennies.com


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Top Asked Questions

How to cook chicken in the oven with panko?
Heat oven to 375F / 190C degrees. Dip chicken into eggs and then toss into panko mixture. Cover with lid or zip bag and shake until panko coats chicken. Brush sheet pan with some oil and spread chicken out onto sheet pan. Bake for 12 to 15 minutes, until chicken is done and golden. Enjoy chicken with your favorite condiment or sauce!
How long to bake panko chicken thighs?
Once fully coated in the panko mixture, place onto a cooling rack that has been placed on a parchment covered baking sheet, skin-side-up, and repeat with the rest of the thighs. Bake at 425 degrees for 30 minutes or until juices run clear. Preheat your oven to 425 degrees, if you have a convection oven turn it on once the oven has preheated.
How do you make the best oven fried chicken?
Without rinsing the chicken, dredge in beaten egg, then bread crumb mixture. Place breaded chicken on a foil-lined baking sheet. Spray chicken with a little non-stick spray. Bake for 25-30 minutes, until coating is crispy and juices run clear. “This is the best oven fried chicken I've ever made, hands down.
How do you cook Panko bread crumbs in the oven?
Preheat the oven to 400 degrees. Mix the panko crumbs with the all-purpose seasoning. Panko bread crumbs really make this chicken, so don't substitute if possible. Without rinsing the chicken, dredge in beaten egg, then bread crumb mixture.

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