CRISPY MUSTARD-ROASTED CHICKEN
Steps:
- Preheat the oven to 350 degrees F.
- Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
- Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
- Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.
CRISPY MUSTARD CHICKEN & FRISEE
Provided by Ina Garten
Time 1h15m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F.
- Place the garlic, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, 1 tablespoon olive oil, and the butter and pulse a few times to moisten the panko. Pour the mixture into a shallow bowl. In another shallow bowl, whisk together the mustard and wine.
- Pat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper. Dip each piece first in the mustard mixture to coat the top and bottom and then coat the skin side only in the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on one side of a sheet pan, crumb side up, and press any remaining crumbs onto the chicken.
- Place the potatoes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and toss. Spread the potatoes on the other side of the sheet pan in one layer and roast both together for 40 to 50 minutes, turning the potatoes once during roasting, until the chicken reaches an internal temperature of 160 degrees F. The chicken and potatoes should be done at the same time.
- Meanwhile, place the greens on a serving platter. When the chicken and potatoes are done, toss the salad with enough vinaigrette to moisten and place the chicken and potatoes on top, adding any crumbs from the sheet pan. Sprinkle with salt and serve while the chicken and potatoes are still warm.
- Place the shallots, vinegar, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and whisk until emulsified.
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
AMY'S CRISPY PANKO MUSTARD CHICKEN
If using frozen chicken breasts, be sure to defrost them first and try to use trans-fat free panko (available at Whole Foods). Recipe originally posted here: http://cookingwithamy.blogspot.com/2007/09/crispy-panko-mustard-chicken-recipe.html
Provided by Bunny912
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 475 degrees.
- Combine the melted butter with the panko crumbs in a small mixing bowl.
- Coat chicken breasts with mustard then place on a greased, foil-lined baking sheet.
- Put panko-butter mixture on top of the mustard-coated chicken by hand.
- Bake approximately 15 minutes or until cooked through and golden brown.
Nutrition Facts : Calories 239, Fat 8.2, SaturatedFat 4.2, Cholesterol 83.7, Sodium 260.3, Carbohydrate 10.3, Fiber 0.8, Sugar 1.1, Protein 29.4
PANKO CRUSTED CHICKEN WITH HONEY MUSTARD SAUCE
Looking for a quick and delicious recipe that will get you out of the kitchen in a matter of minutes and will make your family think you are a rock star? Give this crispy chicken a try. You can double the dipping sauce or not make it at all depending on your family's tastes.
Provided by cookiedog
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Spray a baking pan with non-stick cooking spray.
- In a medium bowl, mix together Panko, paprika, thyme, garlic salt, and seasoning salt. Then stir in olive oil. (The oil allows the crumbs to get color in the oven).
- In a separate medium bowl, beat the egg with the milk.
- Roll each thigh in the egg wash and then into the seasoned Panko. Make sure to pat the crumbs onto the chicken to make an even coating and then place the thighs in the pan.
- Bake at 400 for 35 - 45 minutes or until juices run clear.
- Sauce: In a small bowl, mix the honey, spicy brown mustard, and mayonnaise. Serve this sauce on the side for those who like to dip their chicken.
Nutrition Facts : Calories 157.1, Fat 6, SaturatedFat 1.3, Cholesterol 88.9, Sodium 171.2, Carbohydrate 10, Fiber 0.5, Sugar 6.2, Protein 15.5
NEELY'S CRISPY PANKO CHICKEN TENDERS AND HONEY MUSTARD SAUCE
Make and share this Neely's Crispy Panko Chicken Tenders and Honey Mustard Sauce recipe from Food.com.
Provided by Tara_hearts
Categories Sauces
Time 30m
Yield 3-5 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken breasts into long strips and set aside.
- Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
- Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
- Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
- Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with honey mustard sauce.
- Honey Mustard:
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoons lemon juice
- Salt and pepper.
- Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.
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