Oven Fried Panko Coated Chicken Recipes

OVEN-FRIED PANKO CHICKEN

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.

OVEN-FRIED CHICKEN WITH CRISPY PANKO COATING RECIPE

Steps:

• Serve with your choice of veggies and enjoy.

PANKO OVEN FRIED CHICKEN BREASTS RECIPE - (4.5/5)

Steps:

• Pre-heat oven to 375 degree. Lightly coat a baking dish or sheet with cooking spray. Combine first 5 ingredients in a shallow bowl. Dip each chicken breast in the beaten eggs and then coat both sides with the bread crumb mixture. Arrange the chicken breasts on a baking sheet. Bake for 35-40 minutes.

BUTTERMILK PANKO-CRUSTED OVEN FRIED CHICKEN

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.

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).

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).

OVEN-FRIED CHICKEN

Steps:

• Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
• Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).