PANKO CRUSTED CHICKEN SANDWICH WITH FOUR CHILE AIOLI
Steps:
- In a large mixing bowl, combine the panko, red pepper flakes, parsley, salt and pepper.
- Dip each breast into the flour, then the eggs, and then the panko mixture.
- Fill a fryer or medium heavy pot 1/3 full with the oil, heat over high heat to 350 degrees F. Add the coated breasts and allow them to cook through, about 8 to 10 minutes.
- Using a food processor, combine the jalapeno, serrano, ground Thai bird chile and red pepper flakes and blend until minced. Add the lemon juice and the egg yolk to the mixture. While the processor is running, slowly pour in the oil. Continue until a mayonnaise-like consistency is achieved. Season with the sugar, salt, and pepper, and refrigerate until ready to use.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
- Using a mandoline, or a sharp knife thinly slice the potatoes. Fill a fryer or medium heavy pot 1/3 full with the oil and heat over high heat to 300 degrees. Add the potatoes to the oil and fry until golden brown and crisp about 5 minutes, making sure to turn the chips at least once. Remove the chips and drain on paper towels, sprinkle with salt.
- Plating: Cut each bread in half and toast on a grill or under a broiler. Spread the aioli on one side of the bread and top with the lettuce and tomato slices. Cut the chicken lengthwise and place it on top. Garnish with the potato chips Beverage suggestion: special Ice Teas and lots of beers Fosters, Sam Adams, Sierra Pale Ale
PANKO-CRUSTED CHICKEN WITH RUM-RAISIN SAUCE
I have not used panko before, but since I have found that it has half the fat and calories of regular bread crumbs, I will try it. Originally published by the Kansas City Star, March 19, 2008.
Provided by Borealis Beegirl
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour boiling water over raisins and allow them to plump for 10 minutes, drain thoroughly and set aside.
- Meanwhile, place egg white in shallow pie plate. Combine panko crumbs and coconut if desired in another pie plate.
- Heat oil in skillet over medium high heat. Dip chicken in egg white then in crumb mixture, coating evenly.
- Place in hot skillet and saute until golden brown, turn and brown other side until fully cooked. Place chicken on platter and keep warm in oven.
- Now prepare sauce. Melt butter in small saucepan. Stir in sugar and water. Cook until mixture thickens and begins to resemble syrup. Add drained raisins to sauce along with rum. Heat through and ladle over chicken to serve.
Nutrition Facts : Calories 286.6, Fat 8.6, SaturatedFat 2.6, Cholesterol 76.1, Sodium 192.1, Carbohydrate 20.3, Fiber 0.9, Sugar 9.6, Protein 30.3
PANKO PARMESAN CRUSTED CHICKEN WITH WASABI TOMATO SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 42m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Coat a large baking sheet with cooking spray.
- For the chicken:
- Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place eggs in a separate shallow dish. Combine panko crumbs and Parmesan in a third shallow dish. Dip chicken first in flour, then in the egg and then panko crumb mixture. Transfer chicken to the prepared baking sheet and spray the surface with cooking spray. Bake for 25 to 30 minutes, or until chicken is golden brown and cooked through. Remove from oven.
- For the sauce:
- While the chicken is cooking, in a small saucepan, combine tomato sauce, wasabi paste, sugar, chili powder, and cumin. Set pan over medium heat and bring to a simmer, for 10 minutes. Remove pan from heat and reserve 2/3 cup of the sauce.
- Serve 4 of the chicken breast halves with remaining tomato sauce spooned over top. Reserve remaining chicken and 2/3 cup of the sauce for another use.
PARMESAN & PANKO CRUSTED CHICKEN
This recipe was adapted from the recipe I found on the back of a Best Food Mayonaise jar. The mayonaise helps provide a moist piece of chicken and helps adhere the panko and cheese to the chicken. Feel free to add more/less of italian seasoning/garlic powder to taste. We are huge fans of garlic so I up the quantity used for our household.
Provided by Johnsdeere
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine panko crumbs, seasonings, and parmesan cheese in a bowl.
- In a separate bowl add mayonaise.
- Spread mayonaise on chicken then dredge chicken in crumb mixture
- Spray a baking sheet with cooking spray
- Bake at 450º F for 20 mins or until thoroughly cooked.
Nutrition Facts : Calories 437.2, Fat 25.2, SaturatedFat 7, Cholesterol 94.4, Sodium 477.5, Carbohydrate 23.8, Fiber 1.3, Sugar 2.7, Protein 27.4
BAKED PANKO-CRUSTED CHICKEN TENDERS
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
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
CRISPY PANKO CHICKEN BREASTS
Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 14m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
- Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g
PANKO-CRUSTED ROAST CHICKEN THIGHS WITH MUSTARD AND THYME
Who isn't looking for a quick-to-make, easy-to-love dinner for busy weeknights? This roast chicken recipe will become one of your MVPs.
Provided by Jenny Rosenstrach
Categories Bon Appétit Dinner Chicken Roast Carrot Thyme Mustard Breadcrumbs Quick & Easy
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a rack in highest position in oven; preheat to 450°F. Place panko in a small bowl. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy). Season chicken thighs on both sides with salt and pepper. Arrange skin side up a rimmed baking sheet and smear all over skin side of thighs. Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet skin side up.
- Arrange carrots and thyme sprigs around chicken and drizzle with oil; season with salt and pepper. Toss to coat and bake until carrots are tender and chicken is cooked though, 25-30 minutes.
- Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes. Transfer to a platter and pour pan juices over top.
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