Crispy, crunchy, breaded chicken is easy. Simply deep fry it.
But if you are looking for a healthier version, that requires baking it, and sometimes the results are not as crisp or crunchy as desired. I tried several versions, and found that the secret ingredient is Panko Bread crumbs. (My preferred brand is Kikkoman.)
|Panko Crumbs adds an excellent and light crunch to everything!|
In both versions, I used a buttermilk wash and seasoned flour. I baked the chicken on a cooking rack to allow airflow around the chicken, but the pieces that were given a second coating with panko turned out demonstrably crisper and crunchier.
These pieces had a crisp and satisfying crunch and that contributed to the excellent flavor.
This was very flavorful, but lacked the crunch.
The specific details:
I used chicken legs (thighs and drumstick.) I left the skin on (because sometimes I just want all the flavor possible.) I think this technique would work with skinless chicken, and I will run that test soon.
I seasoned 1 cup whole wheat flour with
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tablespoon rubbed sage.
My wash was buttermilk.
The flour-only version was dipped in buttermilk and rolled in flour. The panko version was rolled in the seasoned flour first, then dipped in buttermilk and coated in panko.
Bake on a cooking rack in another shallow pan (I used a 10x15in jelly roll pan) at 425F/225C for 15 minutes, then 375/190C for 30-35 minutes or until the internal temp is 165F/74C.
Don’t bake solely based on time. If you remove the chicken at 165F/74C, you will have perfectly cooked chicken that isn’t dry. However, the downside of this is you don’t get the beautiful golden-brown color of deep-fried chicken. (I can live without the color!)