Panko-Parmesan Crusted Oven Fried Chicken
Panko is the Japanese word for bread crumbs. I find them to be light and crispy and an excellent breading for an oven fried chicken recipe. Additionally, they can be used as a filler for crab cakes or as a crunchy topping for casseroles. Panko is more delicate and absorbs less oil than Western bread crumbs. They can be found in larger mega-marts or on the internet.
The parmesan cheese adds an level of flavor not attainable with traditional fried chicken. So try this healthier version of fried chicken. I don’t believe you will be disappointed with this oven fried chicken recipe.
1 1/4 cup Panko or traditional bread crumbs
1/2 cup freshly grated Parmesan cheese
1 tsp garlic powder
1/2 tsp cayenne pepper
1 tsp paprika (smoked paprika)
1 tsp salt
2 eggs, beaten
6 chicken tights with skin
Pre-heat oven to 375 degree. Pat dry chicken pieces and season lightly with salt. Lightly coat a baking dish or sheet with butter. Combine first 5 ingredients in a shallow bowl. Dip each chicken pieces in the beaten eggs and then coat both sides with the bread crumb mixture. Arrange the chicken thighs skin side down on a baking sheet. Turn chicken once it’s brown and continue baking
Bake for 35-40 minutes or longer until chicken is completely brown on both sides.
The chicken came out really crunchy and you can taste the Parmesan cheese. They were delicious, juicy and finger leaking good chicken just like KFC on the healthier side.
Note: I made this again for 4th of July because I wanted the panko-parmesan to stick to the chicken and did not want the mess I had on the cookie sheet. I discovered seasoning the egg mixture, flour, and chicken pieces with a little salt will improve the taste of chicken. I also used flour with a little salt to dredge chicken pieces before dipping it in egg mixture and finally rolling chicken pieces in panko-parmesan mixture. When you’re ready to bake the chicken line cookie sheet with parchment paper eliminating coating baking pan with oil or butter. Bake for 30 minutes skin side down, flip chicken and bake for another 30 minutes. I also used smoke paprika to add a smoky flavor to the chicken. You will have a nice crispy oven fried chicken.
Ciao for now!