Oven-fried panko chicken
Oven-fried Panko Chicken features succulent chicken pieces coated in a crunchy panko breading with a hint of red pepper for subtle heat. Baked to golden perfection, it’s a flavorful and satisfying dish suitable for any occasion.
Cook time 50 min
Prep time 15 min
Ingredients:
2 cups bread crumbs1/2 tsp red pepper (spice)
1 whole chicken
1 stick butter
Discover the delightful crunch of our Oven-fried Panko Chicken. This recipe combines succulent chicken with crispy panko bread crumbs, creating a deliciously light and flavorsome meal that’s perfect for any occasion. With a hint of red pepper for subtle heat and butter to add richness, this dish is sure to become a family favorite.
Instructions:
Preheat your oven to 375°F (190°C).
Carefully cut the whole chicken into 8 pieces: two breasts, two thighs, two drumsticks, and two wings.
In a large bowl, combine the panko bread crumbs with the red pepper flakes. Mix thoroughly to ensure the pepper is evenly distributed.
Melt the stick of butter in a microwave-safe dish or on the stovetop until fully liquid.
Dip each piece of chicken into the melted butter, ensuring it is fully coated. Then, roll the butter-coated chicken pieces in the panko mixture, pressing down gently to adhere the breadcrumbs to the chicken.
Place a wire rack over a baking sheet. Arrange the coated chicken pieces on the wire rack. This will allow the heat to circulate evenly and help achieve a crispy texture.
Bake in the preheated oven for 45-55 minutes, or until the chicken is golden brown and has reached an internal temperature of 165°F (74°C). Cooking times may vary depending on the size of the chicken pieces.
Remove from the oven and let the chicken rest for a few minutes. Serve hot.
With minimal preparation and simple ingredients, our Oven-fried Panko Chicken is an excellent choice for a mouthwatering meal. Follow these steps and tips for a perfectly crispy and flavorful chicken dish that will surely impress your family and friends. Enjoy your cooking adventure with this delightful recipe!
Oven-fried panko chicken FAQ:
Use a standard half-sheet pan (approximately 18x13 inches) and a wire rack that fits within it. This allows for proper heat circulation around the chicken.
The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) and is golden brown on the outside. Use a meat thermometer for accurate results.
Yes, you can substitute regular breadcrumbs or crushed cornflakes for a different texture, but panko provides the best crunch.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Bake the chicken for 45-55 minutes at 375°F (190°C), adjusting for the size of the pieces. Thicker pieces may require additional time.
Cooking Tips:
- For an extra crispy coating, toast the panko bread crumbs lightly in a pan before using them.
- Ensure the chicken is evenly coated with butter before applying the bread crumb mixture for a better stick and even cooking.
- If you prefer, substitute butter with olive oil for a healthier alternative.
- Let the chicken rest for a few minutes after baking to retain juiciness before serving.
- Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (75°C) to ensure it’s fully cooked.
Nutrition Facts
6 ServingsCalories 810kcal
Protein 50g
Carbohydrates 27g
Fiber 1.66g
Sugar 2.36g
Fat 55g
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