March 26, 2008

Panko Bread Crumbs = Really Crispy Chicken!

I was going to post about the dinner I made last night from Cook's Illustrated, but since tonight's chicken came out so perfect I am pushing that post to another night.

We've had our Youngest home all week due to a fever and cold, so it's been a bit hectic. I've still managed to make a decent dinner each night, which is always a good thing. Tonight, my Husband took our Oldest to karate and I got started thinking about what to make. I do have a meal plan for the week, but after a couple of CI recipes being a bit labor intensive I opted to do something "off the plan" for tonight.

I defrosted a couple of chicken breasts, then sliced them into thin slices (2 fillets per breast). After going through my cabinets, I found a package of Trader Joe's Panko Bread Crumbs (Japanese bread crumbs). I put about 2 cups of the Panko bread crumbs into a shallow dish, then added about 1 tablespoon Paprika, 1 teaspoon of onion powder and 1 teaspoon of Lawry's seasoning salt. Next, I mixed the bread crumb mixture together with about 1 tablespoon of EVOO to keep it together. In a separate shallow bowl, beat one egg and about 1 tablespoon of millk together. Dip the chicken into the egg, then into the Panko bread crumb mixture. Place chicken into a 400 degree oven for about 30 minutes or until juices run clear and chicken is done.

The chicken came out crispier than anything I've made before. I think the Panko bread crumbs really make a difference as opposed to traditional bread crumbs. Everyone at my dinner table loved the chicken. If you slice it into pieces, it makes a perfect addition to a main dish salad. Enjoy!

Panko Breaded Chicken Breasts

26 comments:

Kevin said...

That torikatsu looks good! Nice and crispy and golden brown. Panko bread crumbs are my favorite and I tend to use them a lot.

Anonymous said...

What you made is called Chicken Katsu and it's a popular Japanese dish, often times made with pork instead (called Ton-Katsu or Pork Katsu). Panko's main use are for these dishes as well as deep fried shrimp (called Ebi-Fry). I hope you try using pork or shrimp next time- I'm sure your guests will enjoy it as well!

Patsyk said...

Kevin and Anon. - I guess I unintentionally made the Japanese dish. I was just seeking a really crispy crust and added some seasonings I knew my family would love. I will have to give it a try with pork and shrimp another time. Thanks!

StickyGooeyCreamyChewy said...

I discovered panko a few years ago and now, it is my favorite coating for everything. You're right. It makes the crispiest chicken ever. I have even found Italian style panko and whole wheat panko. It is definitely becoming a mainstream ingredient.

I have had chicken and pork Katsu many times, and I was not aware that anything coated in panko was considered katsu. Whenever I have had that dish, it has always had a special sauce on it.

Jerry said...

Love Panko, often times very expensive, but it makes things very crispy. Plus, I love them when they come in sushi. Going to have to try this recipe.

Patsyk said...

sgcc - I'm happy I'm not the only one who didn't realize that anything coated in panko would be considered katsu. I learned something new today! :) I'm going to look for the Italian style Panko and the Whole Wheat Panko next time I go shopping.

Jerry - do give this a try, the panko coating really makes the chicken extra crispy... which is something my family loves.

Deborah said...

I am a Panko lover as well. I rarely use regular breadcrumbs anymore!

Kate said...

I just added Panko to my grocery list

Cate said...

Love, love, love panko. Works great for fried shrimp. :)

Patsyk said...

Oh, yes, Panko is going to be a regular staple in my pantry from now on! I can't wait to try some other variations.

Jim said...

I used your recipe last night and with the help of my twin 6 year old daughters, we made a delicious dinner. These picky eaters had lots for fun helping me and even asked for third helpings!

DOLL said...

What is EVOO??? Also, instead of dipping it in egg try coating it with mayonaise first.

Anonymous said...

EVOO - Extra Virgin Olive Oil :)

Anonymous said...

Itried Panko and catfish(pan fried instead of deep frying) Iam a heart pt.

Fun Gal Julie said...

I assume that you used chicken breast with skin? Do you think this would work with bonless/skinless?

Patsyk said...

Actually, I used boneless skinless chicken breast and it worked out perfectly! Give it a try!

Patsyk said...

Actually, I used boneless skinless chicken breast and it worked out perfectly! Give it a try!

J. B. said...

I tried this recipe tonight, my family and I loved it! Thank you for sharing this with us =) Although I couldn't tell my dad I used Japanese bread crumbs ;p

Amanda said...

I made this last night and it was so good! I made a small addition of 3/4 cup of coconut shavings in with the panko and it was so aromatic!

Patsyk said...

Amanda - so happy you enjoyed the recipe! Love the addition of coconut!

octopussoup said...

Panko may be expensive in regular grocery store but in an asian grocery store its not.

Anonymous said...

I too love Panko Bread Crumbs. The added plus is that they are non-dairy. I have a daughter whose allergic to dairy so any other store-bought bread crumbs were off limits because they contain dairy. I was thrilled to find Panko didn't.

Anonymous said...

I am going to try this recipe tonight, but I think I will add a little grated parmesan cheese(because I have some that needs to be used)! It sounds GREAT & I think my husband will love it!!! Thank you for sharing this recipe! Sherry

Anonymous said...

I made this recipe last night, and my fiance and I LOVED it!! I used some boneless skinless chicken tenderloins I had in the fridge. It is easily the best Chicken I've ever made at home. Thank you!!

Patsyk said...

I'm so happy to hear that you've enjoyed this recipe! I still make it and switch up the seasonings regularly to suit our mood. Thanks, for sharing your experience!

Adele said...

I'm trying this dish now, chicken is in the oven n looks delicious. Can't wait to try it

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