OVEN-FRIED CHICKEN WITH CRISPY PANKO COATING RECIPE
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
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
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.
OVEN FRIED PANKO COATED CHICKEN
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
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
CRISPY UN-FRIED CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight.
- Preheat the oven to 425 degrees F.
- Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken.
- Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously.
- Bake until the chicken is golden brown and cooked through, about 40 minutes.
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
PANKO OVEN FRIED CHICKEN BREASTS RECIPE - (4.5/5)
Provided by á-4174
Number Of Ingredients 8
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.
BAKED PANKO CHICKEN THIGHS
It's fried chicken thighs without all the work.
Provided by tonye
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil, then lightly spray with nonstick cooking spray.
- Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.
- Combine melted butter with mustard, maple syrup, and garlic powder in a shallow bowl. Combine panko with Parmesan cheese, parsley, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl.
- Brush or rub the chicken thighs with the butter-mustard mixture, then press into the panko mixture until thoroughly coated on all sides. Place on the prepared baking sheet.
- Bake in the preheated oven until juices run clear when chicken is pierced with a fork, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 285.6 calories, Carbohydrate 14.2 g, Cholesterol 91.8 mg, Fat 16.7 g, Fiber 0.1 g, Protein 22.3 g, SaturatedFat 7.5 g, Sodium 490.5 mg, Sugar 1 g
BUTTERMILK PANKO-CRUSTED OVEN FRIED CHICKEN
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
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.
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