Oven Fried Panko Chicken Food

OVEN-FRIED PANKO CHICKEN

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

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).

OVEN FRIED PANKO CHICKEN

Steps:

• Preheat Oven 400 degrees F.
• Clean the chicken then cut the chicken into pieces. If you do not know how to cut the chicken let the butcher do it. Start by spatchcocking the chicken. You can feel where the joints of the chicken are then carefully place a sharp knife at the joints of the chicken and cut. For the breast, you can either leave it whole or cut through the bone and cut the breast in half. Feel the chicken pieces for any small bones that may have splintered when cutting the chicken.
• Set up three stations with shallow bowls; one with the flour, one with the egg wash and finally one with the panko crumbs. You may use seasoned or season them yourself with ground sea salt and fresh ground black pepper.
• Dredge the chicken pieces first in the flour, then in the egg wash and finally in the panko crumbs.
• Place the prepared chicken on the parchment lined sheet pan.
• Place the tomatoes around the chicken along with the sliced onion.
• Drizzle the chicken, tomatoes and onion with olive oil.
• Place in the oven and bake uncovered for 30 - 40 minutes until the chicken is a beautiful golden color and the juices from the chicken run clear.

PAT AND GINA'S OVEN FRIED CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
• In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined.
• Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.
• Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.
• Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 45 minutes. Transfer to a serving platter and serve.

OVEN-FRIED CHICKEN WITH CRISPY PANKO COATING RECIPE

Steps:

• Serve with your choice of veggies and enjoy.

PANKO OVEN FRIED CHICKEN BREASTS RECIPE - (4.5/5)

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.

PANKO CHICKEN THIGHS

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.

BUTTERMILK PANKO-CRUSTED OVEN FRIED CHICKEN

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.

BAKED PANKO-CRUSTED CHICKEN TENDERS

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.