Friday, December 16, 2011
We at School of Eating Good are not opposed to frying. There is nothing like frying to produce crunchy crispy food. There is a significant drawback to frying, however. What a mess! For a quick weeknight dinner, frying is definitely not our first choice.
Oven-frying may not have the serious crunch of deep-fat frying, but it is feasible any night of the week. The breading keeps the chicken moist. It's reasonably crunchy and very tasty.
This recipe uses bone-in chicken parts, but boneless, skinless chicken works too. You'll need to adjust the cooking time because boneless chicken cooks faster. Figure 30 minutes for a boneless breast.
2 clove Garlic, minced
1 cup Panko Bread Crumbs
¼ cup Grated Pamesan Cheese, about 1 ounce
½ tsp Salt
¼ tsp Black Pepper
1 tsp Crushed Dried Thyme
2 tbl Butter, melted
¼ cup Milk, or buttermilk
2 ½ pounds Chicken Parts
Preheat oven to 375℉. Spray a baking sheet with cooking spray or rub with a little vegetable oil.
Combine garlic, panko crumbs, salt, pepper, and thyme in a medium bowl. Add butter and toss to moisten crumbs.
Pour milk into a shallow bowl. Dip chicken in milk to coat then roll in panko crumb mixture.
Place chicken on prepared baking sheet, leaving space between pieces. Bake until coating is crisp and juices run clean when chicken is pierced with a knife, about 45-55 minutes.
Note: Panko bread crumbs are extra crispy Japanese bread crumbs. Other crunchy things can be used instead of panko such as crushed up tortilla chips, potato chips, pretzels, or regular bread crumbs (either dried or fresh).