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Magically crispy chicken |
Best oven-baked chicken we've ever tried! I know it seems like unnecessary work, toasting the panko, but it's worth it. I promise.
My kids love this.
Magically crispy chicken
700 g boneless chicken thighs, in smaller pieces (Chicken breasts works well too)
1 egg yolk
3 tbsp mayonnaise
1 tbsp dijon mustard
1/2 tsp salt
1/2 tsp pepper
500 ml panko (japanese breadcrumbs)
3 tbsp olive oil
Whisk together the egg yolk, mayo, dijon mustard, salt and pepper. Add the chicken to this. Make sure it's evenly coated.
In a large pan, heat the oil. When it's hot, add the panko and toast it until evenly lightly golden brown. Let it cool for a few minutes.
Then, coat the chicken in panko - take one piece at a time, and turn it so that it's well coated all around. Set it on a wire rack over a deep rimmed oven sheet (ideally lined with foil for easy clean up). When all your chicken is coated and positioned on the rack, bake them at 200°C for about 20-25 minutes. They should be golden brown, and cooked through - check to make sure.
1 egg yolk
3 tbsp mayonnaise
1 tbsp dijon mustard
1/2 tsp salt
1/2 tsp pepper
500 ml panko (japanese breadcrumbs)
3 tbsp olive oil
Whisk together the egg yolk, mayo, dijon mustard, salt and pepper. Add the chicken to this. Make sure it's evenly coated.
In a large pan, heat the oil. When it's hot, add the panko and toast it until evenly lightly golden brown. Let it cool for a few minutes.
Then, coat the chicken in panko - take one piece at a time, and turn it so that it's well coated all around. Set it on a wire rack over a deep rimmed oven sheet (ideally lined with foil for easy clean up). When all your chicken is coated and positioned on the rack, bake them at 200°C for about 20-25 minutes. They should be golden brown, and cooked through - check to make sure.
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