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.
PARMESAN OVEN FRIED CHICKEN
This Parmesan Oven Fried Chicken has all the flavor and crunch of the original, with a lot less work. And your waistline will thank you, too.
Provided by Corey Valley
Categories Main Course
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 350
- Line a baking pan with parchment paper or foil (just for easy clean up)
- Combine the parmesan cheese, panko and seasoned bread crumbs. Mix well. Add salt, pepper and garlic to the bread crumb mixture. Place in a ziplock bag.
- In a shallow bowl, break the two eggs and whisk together to combine.Take each piece of chicken separately, and pat dry. Coat chicken in egg mixture and drop into the bag of breading.
- Close the top and shake it until the chicken is well coated. Place on the baking sheet.
- After each piece is coated, drizzle each piece of chicken with ½ tbsp of olive oil, and then bake in the oven for 40 - 45 minutes or until the juices run clear. Remove from the oven and let rest for 5 minutes before serving.
Nutrition Facts : Calories 258 kcal, Carbohydrate 11 g, Protein 15 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 69 mg, Sodium 713 mg, Sugar 1 g, ServingSize 1 serving
OVEN-"FRIED" CHICKEN THIGHS
These oven-"fried" chicken thighs are a perfect go-to dinner. They are budget friendly and can be turned into a compete meal served over rice, quinoa, or a fresh salad.
Provided by Lauren Magenta
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with parchment paper.
- Combine flour, 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in a shallow bowl.
- Whisk eggs in a second bowl.
- Combine panko bread crumbs with 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in another shallow bowl.
- Dip chicken thighs into the flour mixture, followed by beaten eggs, and then into the panko mixture. Transfer to the prepared pan.
- Bake in the preheated oven until coating is golden and chicken thighs are no longer pink in the centers, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 454.1 calories, Carbohydrate 63 g, Cholesterol 151.4 mg, Fat 14.5 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 3.9 g, Sodium 418.7 mg, Sugar 0.4 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
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
OVEN-"FRIED" PARMESAN CHICKEN THIGHS
I fixed this for my Bunco™ group just a few months ago and it was a hit. It is simple and inexpensive and uses ingredients most of us have on hand.
Provided by VLM517
Categories Oven Fried Chicken
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place melted butter in a shallow dish. Mix crushed cornflakes, Parmesan cheese, parsley flakes, seasoned salt, salt, and pepper together in another shallow bowl.
- Dip chicken thighs in butter and then in cornflake mixture. Place in a baking dish.
- Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 410.1 calories, Carbohydrate 6.9 g, Cholesterol 130.7 mg, Fat 30.9 g, Fiber 0.5 g, Protein 25.6 g, SaturatedFat 14.4 g, Sodium 833.9 mg, Sugar 0.8 g
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
OVEN FRIED CHICKEN THIGHS
Make and share this Oven Fried Chicken Thighs recipe from Food.com.
Provided by CamDrake
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken parts in a shallow dish, whisk together the buttermilk and pepper, pour over the chicken. Set aside.
- Next we're going to set up our assembly line. In a container with a tight fitting lid add the flour, salt, and pepper. Give this a good shake (with the lid on!) and set aside. Next, in a microwave safe shallow dish add the olive oil and butter, microwave just long enough to melt the butter, it took between 20 - 30 seconds in my microwave. Set next to the flour container. In another lidded container place the final three ingredients, close the lid and give it a good shake. Grab a baking sheet and line it with foil. Normally I'm all about a little olive oil or cooking spray, but humor me. If you are completely texture oriented and need the chicken as crispy as humanly possible get a baking rack to place over the sheet.
- Preheat the oven to 375°F.
- Find something to do for 5 minutes or so. Go wild, plan a side dish.
- Starting with the smallest pieces: wings, drumsticks, thighs, then breasts, place one or two pieces in the flour container and give it a good shake. One at a time, remove the pieces from the flour, shaking off any excess, and dip in the oil / butter mixture. Shake the pieces again and add to the final container, giving a good shake to coat the piece evenly. Place on the baking sheet or rack.
- Once all of the pieces have moved through your assembly line place in the oven for 40 - 60 minutes. Use a meat thermometer to ensure the largest pieces have reached 165°F If using a whole chicken it may be necessary to cook the breasts longer than the wings and drumsticks, simply set them aside on a paper towel. If the coating on larger pieces looks as though it may brown too quickly, use a small piece of foil as a tent to shield the coating.
- Serve immediately.
PARMESAN-CRUSTED CHICKEN THIGHS
Juicy chicken thighs are topped with a Parmesan-panko mixture, which ensures a crispy, crunchy crust. I normally prefer to use freshly grated Parmesan cheese in my dishes, however I find the shaker-style grated Parmesan works best in this recipe.
Provided by France C
Categories Baked Chicken Thighs
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with cooking spray.
- Combine Parmesan cheese, panko, and garlic powder in a shallow bowl and set aside.
- Sprinkle chicken on both sides with salt and pepper. Brush skin liberally with mayonnaise. Press each thigh, skin-side down, into crumb mixture. Place thighs on baking sheet, skin-side up, and mist lightly with cooking spray.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 420.1 calories, Carbohydrate 5.7 g, Cholesterol 115.4 mg, Fat 30.2 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 7.5 g, Sodium 283.2 mg, Sugar 0.3 g
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 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
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