Panko Breaded Chicken Thighs Food

PAN FRIED CHICKEN THIGHS WITH PANCETTA CREAM OVER CONFIT POTATOES

Steps:

• Chicken: Season the chicken with salt and pepper, to taste. Season the flour and the panko with salt and pepper. Add the oregano and paprika to the panko and mix to combine. Put the flour, panko and eggs in separate bowls. Dip the chicken first in flour to coat, then in the eggs. Let the excess egg drain off and then evenly coat in the seasoned panko crumbs.
• In a deep saute pan, heat the vegetable oil over medium heat.
• Put the chicken thighs in the hot oil and cook on first side until golden brown, then turn on the other side. Cook until the internal temperature of the chicken registers 165 degrees F on an instant-read thermometer, about 5 to 6 minutes per side. Remove the chicken from the oil and drain on paper towels. Season lightly with salt while the chicken is still hot.
• Cream sauce: In a saucepot over medium heat, add the pancetta and render until some of the fat is released. Add the shallots and garlic and cook until translucent, about 2 minutes.
• Stir in the heavy cream and let simmer until reduced by half. Season with salt and pepper, to taste and stir in the chopped sage.
• To serve: Divide the potatoes between 2 plates and top each with 2 chicken thighs. Spoon some of the cream sauce over the top and serve.
• Preheat the oven to 350 degrees F.
• In an oven-proof dish, toss together the potatoes, garlic, rosemary, thyme, and salt and pepper, to taste. Pour the olive oil over top until the potatoes are covered. Cook the potatoes in the oven until tender, about 45 minutes. Using a slotted spoon, remove the potatoes from the oil and put in a bowl.

OVEN FRIED CHICKEN THIGHS WITH PANKO AND PARMESAN

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

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).

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.

PANKO-CRUSTED ROAST CHICKEN THIGHS WITH MUSTARD AND THYME

Steps:

• Place a rack in highest position in oven; preheat to 450°F. Place panko in a small bowl. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy). Season chicken thighs on both sides with salt and pepper. Arrange skin side up a rimmed baking sheet and smear all over skin side of thighs. Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet skin side up.
• Arrange carrots and thyme sprigs around chicken and drizzle with oil; season with salt and pepper. Toss to coat and bake until carrots are tender and chicken is cooked though, 25-30 minutes.
• Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes. Transfer to a platter and pour pan juices over top.

TINK'S CRUNCHY PANKO CHICKEN

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.

PANKO BREADED BAKED CHICKEN

Steps:

• Chop garlic and add to olive oil - allow to sit for at least 15 minutes
• Season breadcrumbs with salt and pepper (and your choice of seasoning - we use Italian most of the time or add Parm)
• Dredge the chicken into the olive oil mixture and then roll into breadcrumbs (you can use tenders, cut your breast into strips or do them whole)
• Bake at 400 for 25 minutes (or until the internal temp is appropriate for chicken)

CRISPY CHICKEN SANDWICH

Steps:

• In a bowl, whisk the egg. In another bowl, mix the Panko crumbs, flour and salt together.
• Dredge the chicken pieces in the egg, shaking off the excess. Then set the chicken in the Panko mixture and flip it a few times to thoroughly coat the outside.
• Using a heavy and deep skillet or dutch oven, pour the cooking oil into the pan until there is a solid layer of oil in the bottom, about 1/8 inch high. The oil needs to be heated to and stay at 350 degrees F for the perfect fry.
• When the oil reaches 350 degrees, add the chicken and cook on each side for 5 minutes or until the Panko looks golden brown. When the internal temperature of the chicken reaches 165 degrees F, remove the chicken to a wire rack. Season with salt.
• To assemble the sandwiches, add sauce to the bottom bun, then add the chicken and top with cabbage, cilantro and more sauce, as desired.

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.

CRISPY GARLIC AND PARMESAN PANKO CHICKEN THIGHS

Steps:

• mix eggs, garlic and 1 teaspoon of salt in a large bowl
• place thighs into egg mix and coat each thigh with the mixture
• set chicken aside while you prepare your crumb mix (you can marinade the chicken for up to 48 hours)
• mix panko crumbs with parmesan, parsley and 1 teaspoon of salt and freshly milled black pepper together in a dish with sides
• remove thighs one at a time being careful not to disturb the egg and garlic already clinging to it and place on breadcrumbs
• gently press the crumbs onto thigh then turn thigh over and press crumbs gently till covered
• place thighs on a plate in a single layer until you're ready to bake them
• preheat oven to 180c (350f) on bake, not fan
• place oven shelf on one level above half way
• place oil and butter in baking dish (see notes) and place dish in the oven to heat and allow the butter to melt
• remove baking dish once oil and butter are hot and place chicken pieces into pan in one layer leaving a little room around each
• place dish into oven for 20 minutes then remove dish and turn the chicken pieces over and bake for a further 20 minutes
• remove dish from oven and pour off excess oil and butter then return to the oven for a further 5 minutes for a final crisping
• remove from oven and place chicken pieces onto some handtowel to drain for a minute or so before serving
• serve and enjoy!