Oven "Panko" Fried Chicken

By cacelias

This is a Sicillan version of oven-fried chicken, with its delightfully crunchy coating and moist, tender meat. You can use a cut-up chicken on the bone, or as I like to do, simply use boneless, skinless chicken breasts. Both produce a moist, crunchy, delicious result!

Recipe from Julia Della Croce, "Luisa Petrucci's Oven Fried Chicken" (Housebeautiful)

Ingredients

• Extra-virgin olive oil
• 3 1/2 pound cut-up free range or organic chicken (or)
• 4 boneless skinless chicken breasts
• 2 cups lightly toasted panko bread crumbs
• 1/2 cup finely, freshly grated Parmigiano-Reggiano cheese
• 3 large garlic cloves, minced
• 3 tablespoons minced fresh flat-leaf parsley
• 1 teaspoon sea salt
• Freshly ground black pepper
• 3 large eggs, beaten
• 1 teaspoon milk

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees. Grease an ample baking pan with olive oil or line a baking pan with waxed paper, or a silicone liner (that's what I do).

Wash the chicken and pat it dry with paper towels.

Combine the bread crumbs, grated cheese, garlic, parsely, salt, and pepper to taste and spread in a low bowl, or plate.

Beat the eggs and milk in a wide bowl.

Roll the chicken pieces in the bread crumb mixture. Dip each piece in the beaten egg and roll once again in the crumb mixture. Arrange chicken on the baking dish or pan. Drizzle the pieces lightly with ollive oil and add a small amount of sea salt.

Bake the chicken until golden brown and cooked through, about 30-40 minutes. (Make sure you keep an eye on it, it took about 35 minutes in my oven to become golden brown). Be careful not to overcook. Meat should register about 160 degrees when done. Allow the chicken to settle for 5-10 minutes before serving.