Panko Crusted Fried Chicken Recipes

PANKO CRUSTED FRIED CHICKEN

Steps:

• 1. Wash your chicken breasts and pat dry. Utilize a container that has a lid and place the chicken breasts inside. Sprinkle the chicken with garlic powder, salt and pepper. Pour in the hot sauce and buttermilk and blend until well mixed. Sprinkle with a dash of parsley, cover and place in refrigerator overnight. You can marinate for less time, however I've come to the realization that overnight really does create a juicer tastier chicken.
• 2. In a frying pan, pre-heat grapeseed oil (or any cooking oil you use). In a shallow plate place about half the bag of panko crumbs. Sprinkle the panko with a tablespoon (or less) of paprika and mix around. Lift a piece of chicken out of the buttermilk marinade and gently shake to remove any excess marinade. Place the chicken in the middle of the crumbs and begin covering with the panko. Press down to ensure the crumbs form a nice layer. Gently place the chicken in the frying pan. Repeat, until all pieces are cooked. When you're frying the chicken you want to make sure you only turn the chicken once, you don't want to lose the panko along the way. Wait until browned on one side before flipping over.
• 3. Place the cooked chicken on a shallow plate on top of a paper towel (helps absorb excess oil). I like to finish the cooked chicken with a sprinkle of sea salt; it gives the chicken an added zing! Garnish with another sprinkle of parsley. Enjoy with buttermilk mashed potatoes and a crisp green salad on the side. This chicken actually keeps well as leftovers.

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.

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).

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.

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.