Tuesday, February 22, 2011

Panko Crusted Oven Baked Chicken

Ok. Let's not talk about the fact that my plate looks like it's from 1982. Or that my photography skills leave a LOT to be desired, as do my photo editing skills. And, let's not talk about the bad lighting, either.

Here's what we do need to talk about. This freakin' amazing chicken. I mean, it's oven baked and it's CRUNCHY. How the hell did that happen? I just finished eating, and I'm already dreaming up other ideas. This was my first time cooking with Panko - a Japanese breadcrumb. It's pretty easy to work with, and tastes really good as the crust on this chicken! This recipe is not too shabby health-wise, too. You can make it even more low fat by spraying your baking sheet with cooking spray instead of using the olive oil. I just didn't have any on hand. I wouldn't switch out the olive oil when browning the Panko, though.

I got the recipe idea from Annie over at Annie's Eats. She's much better in the photography department, and she's way better at this blogging thing, so it won't hurt my feelings at all if you just follow her recipe.

I adapted the recipe slightly for my tastes, but I kept most of it the same.

Panko Crusted Oven Baked Chicken

  • 2 C Panko breadcrumbs

  • 1 T Olive oil

  • 1/2 C Flour

  • 1 T Fajita Seasoning

  • 3 Egg whites

  • 1 T Dijon mustard

  • 1 T water

  • 1 T Olive oil

  • 1.5 Pounds chicken tenders

  1. Preheat the oven to 475 degrees.

  2. Coat a large baking sheet or flat pan with one tablespoon of olive oil. If needed, you can use more. You want the sheet to be evenly coated, but not swimming in oil.

  3. Mix the Panko and the first two tablespoons of olive oil until the Panko is evenly coated. Brown the Panko mixture over medium to medium high heat. Stir the mixture pretty regularly. I had to keep a close eye on mine to keep the Panko from burning. Once the mixture is brown - around 8 minutes, place it in a shallow dish and allow it to cool a little.

  4. In a bowl, whisk together the egg whites, mustard, and water. Don't get grossed out at how weird this looks.

  5. In another shallow dish, mix together the flour and fajita spice.

  6. Ok, it's assembly line time. Arrange your station like so - chicken, flour mixture, egg mixture, Panko mixture, and greased baking sheet.

  7. Now, you dip and shake it off down the line. I didn't shake too much on the Panko mixture. I like my chicken with a lot of crust. Your fingers are going to get crusty and gross. Just keep a wet napkin near by to clean them off.

  8. Once your oven is ready, pop in the baking dish with the pretty chicken tenders. Allow the tenders to cook for about 15 minutes, more or less, depending on the size of the tenders. I flipped mine over halfway through cooking, but I don't think that was really necessary.

1 comment:

  1. Great thoughts you got there, believe I may possibly try just some of it throughout my daily life.

    Baking Oven