Panko Coated Chicken Schnitzel Food

PANKO CHICKEN SCHNITZEL

Steps:

• Slice chicken breasts horizontally (or pound) to about 1cm/½inch thick.
• Season chicken with salt and pepper.
• Pour enough oil (for shallow frying) into a skillet or heavy-based frying pan. Preheat the oil on medium-high heat. (note 1)
• Set up a coating station - 1 shallow bowl (or deep plate) for the eggs, 1 for the panko and 1 for the flour.
• Using a pair of tongs, coat a slice of chicken breast with flour. Shake off excess flour then dip and coat with whisked eggs. Finally, coat with panko breadcrumbs. Make sure the entire piece of chicken is completely coated by all 3 ingredients each step of the way.
• Repeat for all chicken slices.
• Shallow fry coated chicken pieces in 2 batches, on medium-high heat. Flipping only once. (note 2)
• Once both sides are golden, the chicken should be done. Test by cutting a piece if not sure. If the flesh is white then it's ready.
• Rest panko chicken schnitzel pieces on a cooling rack for 5 minutes before serving.

PANKO CRUSTED BAKED CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 350.
• In a large bowl, combine all of the ingredients except the cooking spray. Use a whisk to be sure the ingredients are all combined well. Set aside.
• Wash the chicken drumsticks in cold water; don't dry them.
• Roll each drumstick into the crumb mixture, and carefully transfer each piece to the baking sheet. Do no discard the leftover crumbs.
• Lightly spray the drumsticks with the vegetable oil.
• Bake, loosely covered with aluminum foil for 45 minutes.
• Remove from oven. turn chicken over. and top each drumstick with some of the leftover crumb mixture. Spray once again, liberally with the vegetable oil.
• Return the baking sheet to the oven, this time uncovered for another 45 minutes.

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.

PANKO SPICED CHICKEN SCHNITZEL

Steps:

• Butterfly chicken breast and pound out the thickness of the butterflied breasts so that no parts of the breast are thicker than 1/4 inch.
• Combine flour, salt and RawSpiceBar's Schnitzel Spices in a wide bowl. Set breadcrumbs in separate plate. Whisk egg and add to separate bowl.
• Place each piece of chicken in the flour mixture, coating both sides, and shaking off any excess. Next, dunk the chicken into the eggs, draining excess liquid, then coat liberally with breadcrumbs until covered on all sides.
• Place large skillet over medium high heat and add butter. Once butter is melted, stir in parsley and lemon zest. Add one piece of chicken and let cook for 3-4 minutes until golden brown. Flip and cook other side to golden brown.
• Repeat with remaining chicken. Serve hot out of the pan and enjoy!

PANKO-COATED CHICKEN SCHNITZEL WITH CAPERS AND LEMON

Steps:

• Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
• In each of 2 large skillets, heat 1/4 cup of the canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.
• Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.

PANKO-CRUSTED CHICKEN TENDERS

Steps:

• Season the chicken tenders with salt and pepper. Put the flour in one shallow pie plate or baking dish, the egg mixture in another, and the panko in another.
• One at a time, dredge the chicken tenders in flour to coat them lightly but evenly. Tap to release excess flour, then dip in the egg mixture, and finally in the panko, turning and rolling the tenders to coat evenly. This will not be messy if you use tongs, or use one hand for dipping into the dry ingredients and the other for dipping into the egg. Make sure the tenders are evenly coated. Shake off the excess crumbs. Place on a baking sheet, and chill uncovered for 15 minutes or up to a day.
• Heat a wide skillet over medium-high heat. Add the oil. When it is rippling hot, add the breaded tenders. Turn the heat down to medium, and cook for four to five minutes on each side, until golden brown and crisp. Cook in batches, if necessary, so that you don't crowd the pan. Watch carefully; the panko should not blacken, but the chicken tenders should be dark brown on each side. Remove from the heat and serve.
• Advance preparation: The chicken can be breaded up to a day ahead and kept in the refrigerator.

CRISPY PANKO CHICKEN BREASTS

Steps:

• Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
• Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

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).

BAKED PANKO CHICKEN THIGHS

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).

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).

CHICKEN WITH CRISPY PANKO COATING

Steps:

• Heat oven to 400°.
• Line a baking pan with parchment paper.
• Combine the mayonnaise, honey mustard, thyme, and parsley.
• Spread over the chicken to coat thoroughly.
• Combine the panko, bread crumbs, salt, pepper, and paprika in bowl or pie plate.
• Press the chicken breasts in the bread crumb mixture, turning to coat thoroughly.
• Arrange chicken on the prepared baking pan.
• Bake for 25 minutes; turn and bake for about 10 to 15 minutes longer, or until cooked through.