Panko Oven-fried Chicken Is So Good You'll Want to Hide a Piece for Tomorrow by Donna John
My grandma made the best fried chicken. You know, the kind fried in lard that tastes like heaven? I could never master her techniques, but found a super-crunchy, oven-baked version my family loves. And yes, I've hidden a piece for the next day.
- 6 chicken legs or thighs, or a combination
- 4 tablespoons butter
- 1 egg
- 1 teaspoon water
- 1 cup panko breadcrumbs
- 2 tablespoons freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- black pepper, to taste
- olive oil, for drizzling
Here's how to make it:
Put the butter in a cast iron or oven-proof skillet and pop it into a preheated 425-degree F oven to melt while you get the batter station ready. Put the eggs and water in one bowl and panko and remaining ingredients except olive oil in another bowl.
Dip the chicken in the egg wash and then roll in the crumb mixture, pressing so it sticks to the skin. Remove the pan from the oven and place the breaded chicken into it. Drizzle with olive oil. Bake for about 30 - 40 minutes, depending on how big your chicken pieces are, turning once.
Note: Italian Seasoning could be used in place of the dried basil and oregano.