Best 6 Oven Fried Panko Chicken Recipes

OVEN-FRIED PANKO CHICKEN

Steps:

• Preheat oven to 450°F with rack in middle.
• Stir together panko, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a pie plate.
• Stir together butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl, then brush all over chicken. Add chicken, 2 pieces at a time, to crumb mixture and coat evenly on both sides, pressing chicken into crumbs to help them adhere, then transfer, skin side up, to a shallow baking pan.
• Bake chicken until well browned and cooked through, 30 to 40 minutes. Let stand, uncovered, 5 to 10 minutes to crisp.

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.

OVEN FRIED CHICKEN THIGHS WITH PANKO AND PARMESAN

Steps:

• Heat oven to 400°. Line a large baking pan with foil and lightly grease or spray with nonstick cooking spray.
• Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.
• Combine the melted butter with mustard, honey or syrup, and garlic powder in a shallow bowl. In another shallow bowl, combine the panko crumbs with shredded Parmesan, paprika, 3/4 teaspoon salt, 1/4 teaspoon pepper, and parsley.
• Brush or rub the chicken thighs with the butter and mustard mixture then press all sides in the panko mixture to coat thoroughly. Place on prepared baking sheet. Bake for 40 to 50 minutes, or until juices run clear when chicken is pierced with a fork.

W/W PARMESAN/ PANKO OVEN FRIED CHICKEN

Steps:

• 1. preheat oven to 350..
• 2. I use a large freezer bag, mix all ingredients in bag...if chicken is thick, pound it out with a meat mallet, so all are about the same thickness.
• 3. Make sure the chicken is moist..if you have to run it under the tap..I pour the crumbs onto a plate, then press the breasts one at a time on both sides, as so the crumbs stick, as there is no dipping in milk or egg..
• 4. spray a baking rack with cooking spray, and lay the breasts side by side..there is no need to turn the chicken if using a rack, it will brown well, and evenly on both sides..
• 5. I set the rack on a cookie sheet, bake for 30-40 min..depends I guess on the oven..they will be nice and crunchy on the outside, yet moist inside..but, the best part for me is low fat, but tastes like fried..enjoy

OVEN FRIED CHICKEN WITH PANKO, LEMON, GARLIC & PARMESAN

Steps:

• Preheat oven to 400 Blend panko, almonds, lemon zest, parmesan cheese, cilantro or parsley (if using), salt and garlic in food processor. Place in shallow bowl for rolling. Combine eggs, lemon juice in separate bowl and mix well. Dip each chicken breast first in the egg mixture and then thoroughly roll in cheese/panko mixture. Place into 13x9 inch pans (2), patting on additional crumbs as needed. Let set for 15 minutes to dry a bit. Bake for 1 hour uncovered.

PANKO OVEN FRIED CHICKEN BREASTS RECIPE - (4.5/5)

Steps:

• Pre-heat oven to 375 degree. Lightly coat a baking dish or sheet with cooking spray. Combine first 5 ingredients in a shallow bowl. Dip each chicken breast in the beaten eggs and then coat both sides with the bread crumb mixture. Arrange the chicken breasts on a baking sheet. Bake for 35-40 minutes.