Optional – cheddar or some other kind of cheeseīacon or sausage (if you want a breakfast vibe)īrioche or sourdough bread (you could put it between two waffles if you’re adventurous)Īs you can see, you can really do anything with this crispy chicken. Mayo or aioli (chipotle if you feel spicy) Serve with potato chips of choice (always) Tuscan or sourdough bread (or between two pieces of garlic bread – trust me it works) My tip is to make extra chicken and have it for leftovers or to share with friends.The crispy chicken is served over a salad in this blog post, but with the extra chicken I make delicious sandwiches that are great if you’re in a hurry during the week. Below, I listed some of my favorite sandwich ideas. It’s super easy and is inspired by German schnitzel and Japanese katsu. I developed this crispy chicken recipe over the past couple of months and I just had to share it so you can make it too. I melted the butter and mixed in the s/p, and just dredged the chicken breasts in the butter, instead of brushing it on.This is a guest post from one of my “zesty” sons, Jacob. Doesn't taste fried but it is a nice change to the chicken breast dinner we seem to have so often. Feel free to be more adventurous about the spices. This recipe is so basic and versatile, you can really do anything with it!Įasy and delicious. 2 Place chicken in single layer on foil-lined 15x10x1-inch baking. I used strips of boneless, skinless chicken breast. Mix panko and seasonings in shallow dish. I wish I had had sesame seeds, that would have been really good. I used a mixture of butter, egg, sesame oil and chili powder for the dip and in the panko I put flax seed just for the heck of it. This chicken was good, but the more one doctors it to individual taste, the better I think. Anything from curry powder to sauted shallots work great! Keep the skin on, the butter seems to cling better to it. I use a frying pan that can go into the oven. Make a compound butter mixture and press onto the bone-in chicken breast then pour on the planko and press into the butter. This will go in our regular menu rotation! Be sure to spice according to your tastes! This was juicy on the inside, crisp on the out. Me and the kids loved it with some cilantro lime mayo. I used whole wheat Panko which stuck to the chicken very well, crisped up nicely. Great basic recipe with endless possible variations. I think we'll add it to the regular meal rotation. Then, pour panko in the pan and toss to coat in the oil. Served along with Yukon mashed potatoes and french style green beans, it's always a winner. Heat 1/2 tbsp of olive oil in a frying pan over medium heat. So, it's April 2015 and I have been making this recipe for over 3 years and it's still a hit! My family drools knowing that what they smell in the oven is about to arrive on their plates. Great for a quick meal, easy to adapt to different dinner types and to taste. We must have made it over 30 times in the past couple of years. This is our go-to recipe for 'fried' chicken. Make it as "hot" as your diners like.įabulous, simple and easy. This is always a great way to oven cook chicken. I use mayonnaise (often homemade) instead of butter. But the chicken turns out juicy on the inside, crisp on the outside, and altogether yummy. I've followed the advice of other cooks and rubbed the chicken with paprika and other seasonings before dipping in the panko crumbs, which I've also flavored with herbs and so on. It's far easier than the oven-fried chicken recipes that call for eggs, etc. I've always enjoyed this recipe I've made it a lot. Tried but the bottoms were burn! I even lowered oven temp ! Followed it to the letter ! I read every other recipe and it says to flip the chicken halfway through. Followed to the letter and everything stuck and it was ruined.
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