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 CHICKEN NUGGETS
Few foods are more kid-friendly than nuggets, but do you ever wonder what's in them? Rest assured with these easy homemade ones. They can be breaded in advance and fried up the day of, or just bread and fry them the night before for maximum convenience. Buttermilk and panko makes them both tender and crispy, and your kids will love them
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, Italian seasoning, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels.
- Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.
- Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to the rack to cool. Place in sealed container. Pack in a lunch box with their favorite veggies and ranch, honey mustard or barbecue sauce for dipping.
Nutrition Facts : Calories 408 calorie, Fat 24 grams, SaturatedFat 2.5 grams, Cholesterol 108 milligrams, Sodium 329 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 28 grams, Sugar 1 grams
PANKO CHICKEN THIGHS
I invented this recipe as a way to use up leftover panko. Breading chicken with these larger-than-average bread crumbs leads to a healthier alternative to fried chicken, while still retaining the crunchiness. Serve with your favorite sauce.
Provided by CookingWolf
Categories Baked Chicken Thighs
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Place flour in a medium bowl. Crack both eggs into a similar bowl, add the water, and whisk with a fork until they take on a uniform consistency. Place panko bread crumbs in a third bowl, add adobo seasoning and rosemary, and mix. Set the bowls so the flour is on the left, the egg wash is in the center, and the bread crumbs are on the right.
- Dredge both sides of thighs in flour, shaking off excess. Dip in egg wash, turning over to coat both sides. Let excess drip off. Drop into bread crumbs, rolling to coat evenly. Place on the prepared baking sheet. The chicken should move from bowl to bowl in a line from left to right, with no jumps back left. Repeat with remaining chicken.
- Bake thighs in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let cool for 10 minutes before serving.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 25.3 g, Cholesterol 187.2 mg, Fat 18.4 g, Fiber 0.5 g, Protein 43.7 g, SaturatedFat 5.2 g, Sodium 280.5 mg, Sugar 0.1 g
BAKED CHICKEN PANKO
Make and share this Baked Chicken Panko recipe from Food.com.
Provided by CookingONTheSide
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In medium bowl, beat egg and milk together; add salt.
- Lightly dust chicken with the flour.
- Immerse chicken breasts into egg/milk mixture, coating thoroughly.
- Spread Panko onto large plate or into large bowl.
- Roll breasts in Panko, coating thoroughly.
- Spray 9x13 baking pan with cooking spray.
- Place chicken in the pan and then spray the chicken with cooking spray.
- Bake for 15-20 minutes until golden brown or internal temperature of 160 degrees F. (The time may be different depending on how thick your chicken breasts are).
- Optional: For cheese lovers, add 1/4 cup grated parmesan to panko.
CRISPY PANKO CHICKEN THIGHS
My wife and I sort of invented this recipe, we think. Chicken should have great flavor and the panko breadcrumbs and olive oil will give it a great crunch! Our kids love it (which is high praise in this house). Hope you enjoy as well!
Provided by Brad
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil; coat with cooking spray.
- Combine mayonnaise and paprika in a bowl; mix well.
- Mix panko and garlic powder together in another bowl.
- Spread mayonnaise-paprika mixture on each chicken thigh; press into panko mixture to coat. Place in the prepared baking pan; spritz thighs with cooking spray.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 639.2 calories, Carbohydrate 16.6 g, Cholesterol 91.8 mg, Fat 56.3 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 10 g, Sodium 475.8 mg, Sugar 0.8 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
BAKED PANKO CHICKEN PARMESAN
Make and share this Baked Panko Chicken Parmesan recipe from Food.com.
Provided by C. Lloyd
Categories Chicken Breast
Time 42m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Beat eggs in a bowl. Combine cheeses, bread crumbs and spices in a separate bowl.
- Dip chicken pieces in egg, then bread crumb mixture, then egg, then bread crumb mixture again.
- Place chicken on a cookie sheet and bake at 350 degrees for 35 minutes.
- Serve over pasta with marinara sauce and mozzarella. Or place chicken on a hoagie roll with marinara and mozzarella for a Chicken Parmesan Sub. Also great for dipping with marinara or ranch.
Nutrition Facts : Calories 259.7, Fat 10.1, SaturatedFat 4.5, Cholesterol 154.2, Sodium 1136.4, Carbohydrate 25.5, Fiber 1.6, Sugar 2.4, Protein 15.7
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
PANKO CRUSTED BAKED CHICKEN DRUMSTICKS
I was searching for a good baked chicken recipe with Panko that didn't have Parmesan cheese as an ingredient. My mouth likes it, my waist doesn't. Anywho this is a hybrid of a recipe I was experimenting with, and I think it's pretty tasty and kinda lean ;-) You be the judge....
Provided by Kana K.
Categories Chicken Thigh & Leg
Time 1h40m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a large bowl, combine all of the ingredients except the cooking spray. Use a whisk to be sure the ingredients are all combined well. Set aside.
- Wash the chicken drumsticks in cold water; don't dry them.
- Roll each drumstick into the crumb mixture, and carefully transfer each piece to the baking sheet. Do no discard the leftover crumbs.
- Lightly spray the drumsticks with the vegetable oil.
- Bake, loosely covered with aluminum foil for 45 minutes.
- Remove from oven. turn chicken over. and top each drumstick with some of the leftover crumb mixture. Spray once again, liberally with the vegetable oil.
- Return the baking sheet to the oven, this time uncovered for another 45 minutes.
PANKO MUSTARD CHICKEN ALA MOI
I got somewhat creative last night and it paid off! The result was a moist and tender chicken with a lovely flavor and texture. Time estimate does not include 2 to 4 hour marinating time.
Provided by Sandi From CA
Categories Chicken Breast
Time 1h5m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Mix mayonnaise, sour cream, mustard and garlic powder. Spread a thin layer of mixture onto a large plate. Place chicken onto plate in a single layer, then spoon remaining mayo mixture over chicken. Cover loosely and chill for 2-4 hours.
- Preheat oven to 375°F.
- Combine last three ingredients and layer mixture over chicken.
- Move chicken to a Pyrex dish large enough to fit the three chicken breasts in a single layer, keeping only the marinade that sticks to the chicken and discarding the remainder.
- Cook chicken, uncovered, for 1 hour.
Nutrition Facts : Calories 396.3, Fat 18.9, SaturatedFat 6.7, Cholesterol 93.8, Sodium 535.1, Carbohydrate 21.3, Fiber 0.9, Sugar 3.1, Protein 34
PANKO CHICKEN TENDERS WITH LEMON-NUT DIPPING SAUCE
This recipe combines everything that's good about good, indulgent food: crispiness, butteriness, tanginess, cheesiness. When served with a red cabbage and champagne vinegar slaw, or a creamy potato salad, it is absolutely perfect.
Provided by Color Fell
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Combine flour, salt, and pepper with a fork in a bowl. Beat egg in a second bowl. Place panko in a third bowl.
- Dust chicken tenders with flour mixture to coat. Drench in egg, then in panko until completely coated.
- Bring oil up to sizzling in a large frying pan. Add tenders and fry until golden brown on the outside, no longer pink in the center, and the juices run clear, 3 to 5 minutes per side.
- Remove tenders to a paper towel-lined plate and sprinkle with Pecorino Romano cheese.
- Melt butter in a small saucepan. Add walnuts and saute for 1 minute. Transfer walnut-butter mixture to a food processor; add lemon juice and parsley. Pulse or puree to preferred consistency. Season with salt and pepper. Serve sauce with warm tenders.
Nutrition Facts : Calories 503.6 calories, Carbohydrate 31.5 g, Cholesterol 151.1 mg, Fat 28.3 g, Fiber 1.1 g, Protein 34.7 g, SaturatedFat 13.4 g, Sodium 777.5 mg, Sugar 0.7 g
PANKO-CRUSTED CHICKEN TENDERS
This recipe is from a New York Times article written by Martha Rose Shulman about how to get kids to eat better by making similar-tasting but healthier versions of their favorite foods. I think it's also a good trick for adults. This recipe uses little oil, so the frying part is a lot cleaner and easier than usual frying.
Provided by ajbard
Categories Lunch/Snacks
Time 25m
Yield 1 pound chicken tenders, 4 serving(s)
Number Of Ingredients 7
Steps:
- Season the chicken tenders with salt and pepper. Put the flour in one shallow pie plate or baking dish, the egg mixture in another, and the panko in another.
- One at a time, dredge the chicken tenders in flour to coat them lightly but evenly. Tap to release excess flour, then dip in the egg mixture, and finally in the panko, turning and rolling the tenders to coat evenly. This will not be messy if you use tongs, or use one hand for dipping into the dry ingredients and the other for dipping into the egg. Make sure the tenders are evenly coated. Shake off the excess crumbs. Place on a baking sheet, and chill uncovered for 15 minutes or up to a day.
- Heat a wide skillet over medium-high heat. Add the oil. When it is rippling hot, add the breaded tenders. Turn the heat down to medium, and cook for four to five minutes on each side, until golden brown and crisp. Cook in batches, if necessary, so that you don't crowd the pan. Watch carefully; the panko should not blacken, but the chicken tenders should be dark brown on each side. Remove from the heat and serve.
- Advance preparation: The chicken can be breaded up to a day ahead and kept in the refrigerator.
Nutrition Facts : Calories 495, Fat 13.9, SaturatedFat 2.3, Cholesterol 171.6, Sodium 940.6, Carbohydrate 51.3, Fiber 3, Sugar 3.6, Protein 38.2
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