using panko with chicken.....I would love your favourite recipes
Okay...got the panko. Got the chicken. Lost the recipe. *sigh* Do you have a good recipe for chicken that uses panko?
(I know I could improvise but my 11 mos baby has been up 4 times every night and as Poirot would say.."the little grey cells aren't working...")
Is it chicken breasts that you have? I improvise a little fried chicken tender thing that my kid loves. You can spice the marinade with chipotle, cayenne, or habanero for the grownups.
Maple mustard chicken tenders
Remove the tenders from the breast meat. Slice the rest of the breast into pieces resembling the tenders.
Mix milk w/ maple syrup (or honey), salt, & dried mustard powder to taste. Don't use prepared mustard, the vinegar wouldn't be good.
After soaking for about 20 minutes, dip chicken pieces in well seasoned flour.
Allow the floured pieces to dry a minute on a baking rack.
Dip in beaten egg, then panko. Press the meat into the panko well, so it adheres. Allow the coating to dry again on the rack for several minutes to set.
Fry in a shallow pan of oil until golden.
Use thinly sliced chicken breast or chicken tenderloins (even better if you marinate for a few hours in a combo of soy sauce, teriyaki, and fresh crushed garlic cloves). Wipe as much marinade off w/your fingers as you can prior to coating the chicken in beaten egg. Dip the chicken into a mixture of panko, salt, pepper, and sesame seeds. If the seeds don't stick too well, you can always sprinkle them on later. Saute the chicken in a frying pan with some sesame oil (a combo of sesame and garlic oils is even better). Flip once during cooking--for enhanced sesameness, sprinkle the seeds onto the uncooked side before you flip it. Mm. The marinade really make the difference.
I made panko fried chicken today. It was really delicious and I wanted to brag to someone about it. I did a search for "panko fried chicken" and found this thread. Perfect :0)
This is my own recipe and I don't have exact measurements so I'm approximating:
Sweet Panko/Ginger Fried Chicken
About 8 chicken pieces (smaller pieces cook more evenly; breasts take longer)
1/2 c. panko
1 to 3 tbsp of brown sugar (add according to taste; I like it sweet!)
1 tsp. ground ginger
Few dashes of garlic salt
Few dashes pepper
1/2 c. milk
2 cups vegetable oil (can use canola instead)
Preheat oil in a large skillet, oil should be deep enough so the chicken pieces would be a little more than halfway submerged. Oil needs to be pretty hot.
Beat the milk and egg in a bowl.
In a separate bowl, combine the panko, ginger, brown sugar, garlic salt and pepper.
Drench each chicken piece one by one in the egg wash and then roll it in the dry mix. After rolling each piece, stir the panko mix well because the panko and brown sugar tend to seperate. Stack the prepared chicken on a plate.
Using long tongs, very gently put each piece in the hot oil so that each piece is at least ha;fway submerged. Fry for about 9-10 minutes (longer for larger pieces.) Turn each piece over and cook for another 9-10 minutes. Cool the fried chicken on several paper towels to soak up some of the grease.
Note that the leftover chicken reheats well in a microwave, it tastes almost as good as straight from the skillet.
I had five pieces today and could eat another couple pieces easily :0)
I make a very simple baked chicken fingers using an egg wash mixed with a little fresh pepper and Maille dijon mustard. Coat each finger with panko, spray cookie sheet with pam, place fingers on sheet and then the top of the fingers with pam. Bake at about 375 for about 10-15 a side. Easy, tasty and fairly healthy. I make these when I am feeling nostalgic and pair with a quick mashed tater (made with the WS potato ricer) and corn, just like Mom used to make when I was 10!
My roommate and I came up with "chicken nugget" pasta with chicken and panko. Cube chicken breasts, dip in egg, dredge in panko mixed with grated parmesan, some Italian spices, and pepper. Fry and eat with buttered noodles toppped with more parmesan. Real simple, and pretty tasty.
Instead of chicken breast, you can use turkey tenders. Cut the tenders into smaller pieces, pound to make a cutlet, marinate with whatever you normally do with chicken and coat with panko. I usually do a quick marinade with buttermilk, poultry seasoning, garlic powder, pepper, salt, pinch of cayenne or chipotle powder, dash of white wine, for half an hour, then dredge in flour, scrambled egg, then panko. When I'm lazy, I just toss the egg with the marinade and dredge in panko. It works, the coating isn't as thick.
This is really quite delicious. It's one of the VERY few times I would use garlic powder (best is ground dry-roasted garlic that comes in those customized grinders sold in supermarkets everywhere) because evenness of flavor is important. Give this a try and let me know how you like it:
Chicken Breasts with Fontina and Proscuitto
4 skinless boneless chicken breast halves, about 1 1/4 lbs. in all
Salt and freshly ground black pepper
Ground dry-roasted garlic, or garlic powder
1/2 cup flour
2 large eggs
1 cup panko
1 tablespoon canola oil
3 tablespoons butter, melted in a microwaveable measuring cup
(use the clear butter, leaving the milk solids behind)
4 thin slices prosciutto
1 cup grated Fontina cheese
Heat the oven to 400 degrees. Place each breast between sheets of plastic wrap and pound lightly with a flat mallet to even out the thickness. Season the chicken with salt, pepper, and a judicious sprinkling of the garlic powder.
Place the flour in a medium bowl. Beat the eggs with a little more salt and pepper in a second bowl. Place the panko in a third bowl.
Dip each chicken breast first in flour, then in the egg mixture, and finally in the panko, pressing firmly to make the crumbs adhere.
Pour the canola oil into a heavy skillet over medium heat, and pour in the clarified butter. When the butter sizzles, add the chicken. Cook about 3 minutes or until the crumbs are nicely browned, then turn the chicken and cook 3 minutes until golden brown on the other side.
Arrange the chicken in a large gratin. Cover each piece with a slice of ham, and top the ham with the cheese. Bake for 8-10 minutes, until the cheese is melted and bubbly.
Yield: 3-4 servings