For those with a fear of frying, this oven method produces moist, flavorful meat and all of the requisite crunch—thanks to the crisp panko bread crumbs—with none of the usual mess. It’s a terrific choice for an easy family dinner or casual entertaining. View more of our favorite recipes from this issue.
Watch Executive editor John “Doc” Willoughby demonstrate this easy recipe.
2000s Recipes + Menus
Oven-Fried Panko Chicken
Serves4 to 6
- Active time:20 min
- Start to finish:1 hr
October 2009
- 2 cups panko (Japanese bread crumbs)
- 1/2 teaspoon cayenne
- 1 stick unsalted butter, softened
- 1 chicken (about 3 1/2 lb), rinsed, patted dry, and cut into 10 serving pieces (breasts cut crosswise in half)
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Preheat oven to 450°F with rack in middle.
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Stir together panko, cayenne, 1/2 tsp salt, and 1/4 tsp pepper in a pie plate.
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Stir together butter, 1/2 tsp salt, and 1 /4 tsp pepper in a small bowl, then brush all over chicken. Add chicken, 2 pieces at a time, to crumb mixture and coat evenly on both sides, pressing chicken into crumbs to help them adhere, then transfer, skin side up, to a shallow baking pan.
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Bake chicken until well browned and cooked through, 30 to 40 minutes. Let stand, uncovered, 5 to 10 minutes to crisp.
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