Verdict: Win
I've had a couple of boxes of Panko breadcrumbs sitting in my room, so I wanted to try to put them to use. I chose this recipe over others because it didn't use butter. The ingredients were perfect for 3 whole chicken breasts (6 halves), but the flour mixture was a little more than I needed. I also added 1 teaspoon of cayenne that added some heat to this tender, crispy chicken. Served with rice (a staple!) and dipped in my choice of ketchup, Dijon mustard, or BBQ sauce, and I got a tasty meal.
Crispy Baked Chicken adapted from Annie's Eats
Yield: Serves 4
INGREDIENTS
½ cup all-purpose flour
½ tsp. garlic powder
2 tsp. salt
½ tsp. pepper
1 tsp cayenne
2 large eggs
1½ cups panko breadcrumbs
1 lb. boneless, skinless chicken breasts (about 2-3)
Nonstick cooking spray
DIRECTIONS
Preheat the oven to 475˚ F. In a shallow bowl or pie plate, whisk together the flour, garlic powder, cayenne, salt and pepper. In a second bowl, lightly beat the eggs together. Place the panko in a third shallow bowl or pie plate. Place a wire rack over a baking sheet and spray lightly with nonstick cooking spray.
Butterfly the chicken breasts into halves so that you have 4-6 pieces total. Lightly season both sides of the chicken pieces with salt and pepper. Using tongs and working with one piece of chicken at a time, dredge the chicken in the flour mixture to coat both sides. Shake lightly to remove any excess. Then dip into the eggs and shake gently to remove any excess. Finally place in the panko, turning to coat well. Transfer to the prepared wire rack. Repeat with the remaining chicken pieces. Once all the chicken pieces are in place, spray lightly with cooking spray.
Bake for 15 minutes (adjust accordingly), until the chicken is cooked through and the bread crumbs are golden. Let rest a few minutes before slicing and serving.
I've had a couple of boxes of Panko breadcrumbs sitting in my room, so I wanted to try to put them to use. I chose this recipe over others because it didn't use butter. The ingredients were perfect for 3 whole chicken breasts (6 halves), but the flour mixture was a little more than I needed. I also added 1 teaspoon of cayenne that added some heat to this tender, crispy chicken. Served with rice (a staple!) and dipped in my choice of ketchup, Dijon mustard, or BBQ sauce, and I got a tasty meal.
Crispy Baked Chicken adapted from Annie's Eats
Yield: Serves 4
INGREDIENTS
½ cup all-purpose flour
½ tsp. garlic powder
2 tsp. salt
½ tsp. pepper
1 tsp cayenne
2 large eggs
1½ cups panko breadcrumbs
1 lb. boneless, skinless chicken breasts (about 2-3)
Nonstick cooking spray
DIRECTIONS
Preheat the oven to 475˚ F. In a shallow bowl or pie plate, whisk together the flour, garlic powder, cayenne, salt and pepper. In a second bowl, lightly beat the eggs together. Place the panko in a third shallow bowl or pie plate. Place a wire rack over a baking sheet and spray lightly with nonstick cooking spray.
Butterfly the chicken breasts into halves so that you have 4-6 pieces total. Lightly season both sides of the chicken pieces with salt and pepper. Using tongs and working with one piece of chicken at a time, dredge the chicken in the flour mixture to coat both sides. Shake lightly to remove any excess. Then dip into the eggs and shake gently to remove any excess. Finally place in the panko, turning to coat well. Transfer to the prepared wire rack. Repeat with the remaining chicken pieces. Once all the chicken pieces are in place, spray lightly with cooking spray.
Bake for 15 minutes (adjust accordingly), until the chicken is cooked through and the bread crumbs are golden. Let rest a few minutes before slicing and serving.