BUTTERMILK PANKO-CRUSTED OVEN FRIED CHICKEN
This is the best oven fried chicken I've ever made, hands down. The buttermilk marinade makes for deliciously juicy chicken and the panko comes out crispy every time. Prep time doesn't include marinating time.
Provided by SilverOpera
Categories Chicken Thigh & Leg
Time 40m
Yield 6 pieces, 3 serving(s)
Number Of Ingredients 9
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.
CRISPY PANKO CHICKEN BREASTS
Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 14m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g
CRISPY FRIED CHICKEN TENDERS/STRIPS
Make sure to cut your chicken into even sizes so they can all cook with the same timing. For extra flavor, add dried onion powder to the chicken before breading them.
Provided by Diane
Categories Main Course Snack
Time 30m
Number Of Ingredients 8
Steps:
- Cut the chicken into strips. Make sure they are even sized so that they cook evenly. The thicker they are, the longer they will take to cook. Season chicken strips salt, pepper, garlic powder and paprika. Set aside.
- Put the panko bread crumbs in a bowl. In another bowl, beat the eggs until smooth. Dredge chicken cutlets strips in egg, then panko bread crumbs. Press chicken cutlet into the bowl of panko bread crumbs so that they completely coat the chicken cutlet. Repeat this process for all chicken pieces.
- In large frying pan, heat about 1/4-inch of oil to about 375°F. An instant-read thermometer is great to regulate oil temp. Do not let oil get too hot or else the chicken strips will burn on outside and still be raw on inside. When the oil is hot, add the coated chicken in a single layer.
- Fry the chicken until golden brown on both sides and until the chicken is fully cooked in the center, about 3-5 minutes, depending on oil temperature and how big the chicken is cut.
- Serve warm with your favorite dip: ketchup, mustard, bbq sauce or ranch dressing.
Nutrition Facts : Calories 290 kcal, Carbohydrate 22 g, Protein 32 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 178 mg, Sodium 392 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PANKO CHICKEN NUGGETS
Few foods are more kid-friendly than nuggets, but do you ever wonder what's in them? Rest assured with these easy homemade ones. They can be breaded in advance and fried up the day of, or just bread and fry them the night before for maximum convenience. Buttermilk and panko makes them both tender and crispy, and your kids will love them
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, Italian seasoning, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels.
- Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.
- Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to the rack to cool. Place in sealed container. Pack in a lunch box with their favorite veggies and ranch, honey mustard or barbecue sauce for dipping.
Nutrition Facts : Calories 408 calorie, Fat 24 grams, SaturatedFat 2.5 grams, Cholesterol 108 milligrams, Sodium 329 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 28 grams, Sugar 1 grams
OVEN-FRIED PANKO CHICKEN
Categories Chicken Bake Kid-Friendly Quick & Easy Back to School Dinner Family Reunion Butter Breadcrumbs Gourmet Sugar Conscious Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 4
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.
CRISPY FRIED CHICKEN
If you love Southern fried chicken you'll be amazed with this healthy makeover- some clever swaps mean taste isn't compromised
Provided by Angela Nilsen
Categories Main course
Time 35m
Number Of Ingredients 11
Steps:
- Pour the buttermilk into a wide shallow dish and stir in the garlic. Slice the chicken into chunky slices, about 9.5cm long x 3-4cm wide. Lay the chicken in the dish and turn it over in the buttermilk so it is well coated. Leave in the fridge for 1-2 hrs, or preferably overnight.
- Meanwhile, heat a large, non-stick frying pan and tip in the panko crumbs and flour. Toast them in the pan for 2-3 mins, stirring regularly so they brown evenly and don't burn. Tip the crumb mix into a bowl and stir in the paprika, mustard, thyme, chilli powder, pepper and a pinch of fine sea salt. Set aside.
- When ready to cook, heat oven to 230C/210C fan/gas 8. Line a baking tin with foil and sit a wire rack (preferably non-stick) on top. Transfer half the crumb mix to a medium-large plastic bag. Lift half the chicken from the buttermilk, leaving the marinade clinging to it. Transfer it to the bag of seasoned crumbs. Seal the end of the bag and give it a good shake so the chicken gets well covered (you could do all the crumbs and chicken together if you prefer, but it's easier to coat evenly in 2 batches).
- Remove the chicken from the bag. Heat 1 tbsp of the oil in a large, non-stick frying pan, then add the chicken pieces and fry for 1½ mins without moving them. Turn the chicken over, pour in another ½ tbsp of the oil to cover the base of the pan and fry for 1 min more, so both sides are becoming golden. Using tongs, transfer to the wire rack. Repeat with the remaining seasoned crumbs, oil and chicken.
- Bake all the chicken on the rack for 15 mins until cooked and crisp, then serve with the Crunchy coleslaw (see 'Goes well with', below right).
Nutrition Facts : Calories 319 calories, Fat 10.5 grams fat, SaturatedFat 1.1 grams saturated fat, Carbohydrate 18.6 grams carbohydrates, Sugar 2.2 grams sugar, Fiber 0.8 grams fiber, Protein 37.1 grams protein, Sodium 0.7 milligram of sodium
CHICKEN FRIED CHICKEN WITH WHITE GRAVY
A true Southern comfort food, legend has it that chicken fried chicken was created by German immigrants in Texas during the 19th century when they adapted the wiener schnitzel by using beef instead of veal that was then twice-breaded and fried like fried chicken. In reality, chicken fried chicken and its cousin, chicken fried steak, are more closely related to Southern fried chicken, already popular throughout the American South by the 19th century. Over the years, the chicken fried steak technique was also used on chicken breasts, pounded thin and soaked in buttermilk, resulting in crispy, tender chicken. Like its steak counterpart, chicken fried chicken should be served with a peppery white gravy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
- Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
- Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
- Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
- For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
- Serve the chicken fried chicken topped with the white gravy.
CRISPY OVEN "FRIED" CHICKEN BREAST
Provided by NeighborFood
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Line a baking sheet with foil and place a roaster or metal cooling rack on top.
- In a large gallon ziplock bag, combine the pano, salt, paprika, cayenne, and garlic powder. Seal and shake well to combine.
- In a medium sized bowl, whisk together mayo and hot sauce. One at a time, dip the chicken breasts into the mayo mixture then place them in the ziplock bag and shake until evenly coated. Place the chicken breasts on the roasting rack and spray with cooking spray. Bake for 35-40 minutes or until chicken registers 165 degrees or juices run clear. Serve with a dipping sauce made from Ranch dressing and Sriracha.
PANKO-CRUSTED CHICKEN TENDERS
This recipe is from a New York Times article written by Martha Rose Shulman about how to get kids to eat better by making similar-tasting but healthier versions of their favorite foods. I think it's also a good trick for adults. This recipe uses little oil, so the frying part is a lot cleaner and easier than usual frying.
Provided by ajbard
Categories Lunch/Snacks
Time 25m
Yield 1 pound chicken tenders, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 495, Fat 13.9, SaturatedFat 2.3, Cholesterol 171.6, Sodium 940.6, Carbohydrate 51.3, Fiber 3, Sugar 3.6, Protein 38.2
OVEN-FRIED CHICKEN WITH CRISPY PANKO COATING RECIPE
Steps:
- Serve with your choice of veggies and enjoy.
Nutrition Facts : Calories 534 kcal, Carbohydrate 23 g, Cholesterol 116 mg, Fiber 1 g, Protein 41 g, SaturatedFat 5 g, Sodium 687 mg, Sugar 4 g, Fat 30 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CHICKEN KATSU RECIPE
Juicy, tender chicken, with crispy panko breadcrumbs on the outside, fluffy rice and crunchy cabbage.
Provided by Stephanie
Categories Main Course
Time 35m
Number Of Ingredients 4
Steps:
- Season both sides of the chicken with salt and freshly ground pepper.If air frying or baking, toast the panko: Add the panko to a dry pan and toast over medium heat, stirring. Drizzle on 1 tablespoon neutral oil and stir until golden and toasty. Remove from the heat and place the panko in a shallow bowl to cool.
- Set up 3 shallow dishes, one with the flour, one with the lightly beaten egg, and one with the panko.
- Using one hand, dip the chicken into the flour, coating both sides. Shake off the excess flour and place it in the egg.
- Use your other hand to turn the chicken in the egg, making sure it's coated all over. Shake off any excess egg and place the chicken in the panko.
- Using the hand you used to flour the chicken, flip and press down on the chicken to coat in panko, being sure to gently adhere the panko all over. Shake off the excess panko and you're ready to cook.
- To air fry: Place the prepared chicken katsu on a lightly oiled rack inside the air fryer and air fry at 400°F for 12-15 minutes or until the internal temperature of the chicken reaches 165°F.To bake: Heat the oven to 400°F. Place the prepared chicken katsu on a lightly oiled rack and bake for 20-25 minutes or until the internal temperature of the chicken reaches 165°F.To deep fry: Heat up 2-3 inches of neutral oil in a deep pan over medium high heat until it reaches 350°F. Gently place the coated chicken katsu into the oil and fry, flipping once, until golden brown and cooked through, about 2-4 minutes per side
- After the katsu is cooked, let it cool slightly before cutting it into strips and serving it with rice, shredded cabbage, and katsu sauce. Enjoy!
Nutrition Facts : Calories 280 kcal, Carbohydrate 22.6 g, Protein 30.5 g, Fat 6.5 g, SaturatedFat 1 g, Cholesterol 154 mg, Sodium 286 mg, Fiber 1.3 g, Sugar 1.9 g, ServingSize 1 serving
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- 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 canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt, then transfer to plate.
- 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.
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4/5 (1)Estimated Reading Time 2 minsServings 4Total Time 55 mins
- Preheat the oven to 400 degrees F. Set up your breading station so you can quickly and easily bread the chicken.
- Add 1 teaspoon of salt, the paprika, garlic powder, black pepper and the thyme to the panko. Mix it up to combine and distribute the spices.
- Season the flour with a pinch of salt and pepper and stir to combine. Beat the eggs and add 1 tablespoon of water to loosen them up a little.
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- In a medium to large bowl, add the flour, buttermilk, egg, salt, pepper, paprika, chili powder, basil and garlic powder, and whisk until well combined.
- Cut each chicken breast into about three long pieces depending on the size of the chicken breast. These should be about the size of large store bought chicken fingers.
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From thefivedollarfoodie.com
Servings 4Total Time 25 minsCategory Lunch & Light Dishes
- You'll need 3 bowls, each large enough to easily hold one piece of chicken. In the first bowl, place the flour. In a second bowl, place the beaten egg plus 2 tablespoons of water and energetically mix them with a fork until well blended. Into the third bowl goes the panko and paprika.
- If the chicken pieces are thicker than 1/2 inch, butterfly them before seasoning with salt and pepper. Then dredge each piece in flour. Shake off excess flour, and dip the chicken pieces one at a time in the egg before dredging in the panko. Make sure each piece has a consistent coating of panko.
- Heat 1/4 inch of oil in a large frying pan on medium high. When the oil starts to shimmer, gently place the chicken pieces in the skillet, being careful not to overcrowd them in the pan (or cook in batches). Fry for about 2-2 1/2 minutes per side, or until they are a nice shade of golden brown and when you cut into the thickest part of the chicken it is cooked through--it will be perfectly white and not shiny. Place on a plate lined with paper towels.
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