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!)
—————————
This recipe was requested from Tosha, one of the listeners of my podcast, Make Your Someday Today. In MYST 53, Tosha left a message on my voicemail system (Speakpipe) which you can find on my home page. If you have a question, please give me a call!