![]() Plus, it's a lot easier to brush a mayo mixture on the chicken than it is to use an egg wash.īut if you really don't like mayo (I promise you can't taste it!), you can beat a couple eggs in a large shallow bowl. Yes, mayo! The egg and the oil in the mayo help keep the chicken nice and moist as it bakes. In a small bowl, mix together mayonnaise and dijon mustard. Sprinkle ½ tsp salt and ½ tsp pepper over both sides of the chicken breasts. Place each fillet on a cutting board, cover with plastic wrap, and use a meat tenderizer to pound until each fillet is about ½" thick. So, I recommend either using 4 thin-sliced chicken breasts or two large chicken breasts that you cut in half lengthwise to create two thin fillets with each. You want your chicken breasts to be fairly thin for this recipe. Put panko in a large shallow bowl and mix with garlic powder, paprika, dried parsley, ½ tsp salt, and ½ tsp pepper. It will get even more golden once it's on the chicken and in the oven. It should take about 5 minutes until it's light golden. Just melt butter in a medium skillet over medium heat, add the panko, and stir it frequently until it's golden brown. Once your panko is golden, just coat the chicken breasts with it and pop them in the oven until cooked through. The secret to the crispiest baked panko chicken is to toast the panko ahead of time! It only takes a couple additional minutes and it's well worth it. ![]() □ The secret to the crispiest panko chicken Mayonnaise: trust me on this one, but if you don't like mayo, you can use an egg wash instead.Paprika: I like smoked, but you can use regular paprika if you want.Here's everything I use for the chicken (please see recipe card at the bottom of this post for ingredient amounts and full recipe instructions): You can certainly omit or substitute any of the spices you want. You might also love this recipe for panko pork chops! □ Ingredientsīecause this recipe is simple, the ingredients are also quite simple and mostly consist of spices to give the chicken flavor. ![]() No more turning the stovetop temp up and down to try to get the perfect golden topping while also not overcooking the chicken. ![]() It's healthy and delicious!īecause it's baked in the oven, once the chicken breasts are coated in the already golden panko, you just pop it in the oven and remove it when it comes to temperature. You'll love this panko crusted chicken recipe because it comes out perfectly every time! It's also very easy to prep and makes for the perfect weeknight dinner.Īlso, it's baked instead of fried, which means you don't have to deal with oil splattering or greasy chicken. ![]() This simple trick results in perfectly cooked baked chicken breasts with the crispiest panko topping guaranteed. I've been making baked panko chicken for a long time, but I've always found it a bit difficult to get the panko as perfectly golden and crispy as I want it to be.Įither the panko coating is kind of pale and not crispy enough or I get the panko perfectly crispy, but the chicken gets overcooked in the process.Īfter lots of experimentation, I have finally discovered the secret to the perfect golden panko crusted chicken: toasting the panko before you coat the chicken. I'm happy to say my search has now come to an end with this super simple recipe! If you're anything like me, you're always trying to think of ways to make chicken breasts more exciting. □ Can I use chicken tenders or chicken thighs?.□ The secret to the crispiest panko chicken.Looking for an easy weeknight chicken recipe that's so delicious your whole family will ask for it over and over again? This Panko Crusted Chicken recipe involves a simple tip that results in the crispiest baked chicken ever! Jump to: ![]()
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