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 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.
CRISPY BAKED CHICKEN THIGHS WITH PANKO AND PARMESAN COATING
Steps:
- Gather the ingredients.
- Heat the oven to 375 F. Set a rack on a large foil-lined baking sheet.
- Pat the chicken thighs with paper towels to dry them. Trim any excess fat or skin. The skin adds juiciness and flavor, but feel free to remove it if desired.
- Sprinkle the chicken pieces with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- In a small bowl, combine the melted butter with the mustard, maple syrup or honey, and garlic powder.
- In another shallow bowl, combine the panko crumbs with shredded or grated Parmesan cheese, paprika, 1 teaspoon salt, 1 teaspoon pepper, and parsley.
- Brush or rub the chicken thighs all over with the butter and mustard mixture and then press all sides in the panko mixture to coat thoroughly.
- Place the coated chicken thighs on the rack over the prepared baking sheet.
- Bake for 40 to 45 minutes or until the chicken reaches 165 F. The juices should run clear when the chicken is pierced with a fork.
Nutrition Facts : Calories 518 kcal, Carbohydrate 14 g, Cholesterol 239 mg, Fiber 1 g, Protein 44 g, SaturatedFat 12 g, Sodium 1059 mg, Sugar 2 g, Fat 33 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
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
EASY IDIOT PROOF CRISPY CONVECTION CHICKEN THIGHS
Make and share this Easy Idiot Proof Crispy Convection Chicken Thighs recipe from Food.com.
Provided by MGaige42
Categories Chicken Thigh & Leg
Time 1h15m
Yield 10 Thighs, 5 serving(s)
Number Of Ingredients 7
Steps:
- Honestly the above ingredient list is all approximate guesses. I just dumped stuff into the ziplock bag until it looked like seasoned flour.
- Take all ingredients above (except for chicken thighs) and dump into a gallon size resealable bag.
- close bag, shake to mix well.
- preheat your convection oven to 375 degrees Fahrenheit.
- Rinse and pat dry your chicken pieces.
- Then take chicken pieces (I did three at a time) and drop into your bag of homemade 'shake 'n bake and shake to coat evenly.
- lightly oil your broiling pan and then place chicken pieces with space around each one. I personally cooked 6 and then the remaining 4- because that's how much space I had in my broiling pan.
- place in convection oven set on BAKE (with convection on) at 375 degrees Fahrenheit for 60 minutes.
- Enjoy!
Nutrition Facts : Calories 539, Fat 29.6, SaturatedFat 8.2, Cholesterol 157.9, Sodium 223.8, Carbohydrate 28.8, Fiber 1.6, Sugar 0.9, Protein 36.8
~ PANKO ENCRUSTED DIJON CHICKEN ~ CRUNCHY & DELISH
A recipe I threw together on a whim and was it ever a hit with my family. I hope you try it sometime. Was so flavorful and crunchy. Enjoy!
Provided by Cassie *
Categories Chicken
Time 55m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 475 degree F. Spray a large sheet pan with non stick cooking spray. In a bowl, mix mustard, mayonnaise and Worcestershire sauce until well blended. Taste add more mayo if too tart.
- 2. In another bowl, mix Panko's with the seasonings.
- 3. Liberally coat each thigh with mustard mixture ( I just scoop some up with my hand and slather all over thigh. ) Then dip to coat in seasoned crumbs.
- 4. Repeat and place evenly on baking sheet.
- 5. Place in oven and bake for 15 minutes. Carefully turn each piece of chicken and bake on that side for 15 minutes. Repeat until chicken is cooked through and juices run clear. Mine took about 45 minutes in all and they were large thighs. They should be crispy and golden I sprinkled chicken with kosher salt, while hot.
- 6. This chicken was awesome, if I do say so myself! Enjoy!
CRISPY PANKO CHICKEN CUTLETS
This is a fast and easy recipe to make on a busy night. We especially like the crunch of the Panko bread crumbs. (Panko crumbs can be found in the Asian section of the supermarket.)
Provided by TasteTester
Categories Meat
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).
- Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.
- Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.
- Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.
TINK'S CRUNCHY PANKO CHICKEN
Inspired by the RSC #15 contest and it's secret ingredients, this chicken came out fabulous & my family has requested it nightly since I made it. Unfortunately, they didn't like the sauce I created to go with it so the recipe never made it to the contest entry stage. We like to eat this chicken with some cooked pasta and spaghetti sauce. They say it tastes like KFC, and while I don't agree, it does have a similar texture and a great flavor. Thanks to the first two reviewers' comments that garlic powder would be a nice addition, I've added it to the recipe as well. :)
Provided by Tinkerbell
Categories Chicken Thigh & Leg
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Line a 9x13 baking dish with aluminum foil and spray foil with non-stick cooking spray. Set aside.
- Trim fat from thighs, if needed, rinse and pat dry. Set aside.
- In pie plate or similar sized dish, combine Panko crumbs, flour, garlic powder, crushed red pepper, salt and pepper.
- In second pie plate or dish, combine mayo and smoked paprika.
- Coat each chicken thigh with a light to medium coat of the mayo mixture and then roll in Panko mixture.
- Arrange in the prepared baking dish with a little space between each piece of chicken, if possible.
- Bake uncovered for about 30-40 minutes or until the chicken is no longer pink and the juices run clear.
Nutrition Facts : Calories 297.9, Fat 12.9, SaturatedFat 2.6, Cholesterol 131, Sodium 516.2, Carbohydrate 12.5, Fiber 0.6, Sugar 1.8, Protein 31.4
OVEN FRIED CHICKEN THIGHS WITH PANKO AND PARMESAN
Make and share this Oven Fried Chicken Thighs With Panko and Parmesan recipe from Food.com.
Provided by Pinay0618
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°. Line a large baking pan with foil and lightly grease or 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 the melted butter with mustard, honey or syrup, and garlic powder in a shallow bowl. In another shallow bowl, combine the panko crumbs with shredded Parmesan, paprika, 3/4 teaspoon salt, 1/4 teaspoon pepper, and parsley.
- Brush or rub the chicken thighs with the butter and mustard mixture then press all sides in the panko mixture to coat thoroughly. Place on prepared baking sheet. Bake for 40 to 50 minutes, or until juices run clear when chicken is pierced with a fork.
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 Chicken Thighs
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
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