Even if it’s for breakfast.
I made Gourmet’s Oven-Fried Panko Chicken on Thursday, like planned. It was SO GOOD (and probably not good for you at all). For my sides, I roasted the spaghetti squash (on a tray above the chicken) and some asparagus (for the last 12 minutes of chicken roasting). Oh, and the chicken LOOKED JUST LIKE THEIR PHOTO!
You’ll just need oil, salt and pepper for each of the veggies. So easy, so good… just like the chicken.
What you’ll need (for the chicken):
- 2 cups panko (those bigger, japanese style bread crumbs)
1/2 teaspoon cayenne3/4 to 1 teaspoon cayenne (I might go heavier on this next time I make it)
- 1 stick unsalted butter, softened (I used 3/4 of a stick, but I was running low on it towards the end)
1 chicken (about 3 1/2 lb), rinsed, patted dry, and cut into 10 serving pieces (breasts cut crosswise in half)4.5 lbs chicken thighs (Who has time/energy to CUT UP A CHICKEN? Drumsticks would work too, as would small chicken breasts or wings)
- salt and pepper
What you’ll do:
Preheat oven to 450°F.
Stir togetherpanko, cayenne, 1/2 tsp salt, and 1/2 tsp pepper in a bowl or plate.
Stir together butter, and 1 /4 tsp pepper (or more, according to taste) in a small bowl, then rub on chicken. Cover chicken with crumbs evenly on all sides, then place it skin side up on an oiled baking sheet.
Bake chicken until browned and cooked through, approximately 30-40 minutes. Let stand, uncovered, for a few minutes so it has time to crisp.
Next time, I’m going to try halving the butter and making up for it with oil. I don’t know how that will work. It’s just so much butter! (But it makes the skin SO CRISPY AND DELICIOUS.) I’ll also go a little heavier on the cayenne because I like it spicier.
Go. Make this now. Just do it. :)