How do i make crispy oven chicken using Panko bread crumbs?
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First thing I did was cut up the five red onions. I can’t wait till I have professional knife skills, and things like this will take me five minutes to do, until then… A half hour later, I added the sliced onions to a big pot, with the butter, fresh oregano, and bay leaves. I sautéed that for about twenty-five minutes, then added some Benjamin, a tawny port from the Victoria region in Australia, and sautéed for another couple of minutes. Next I added the chicken stock, removed the bay leaves, and brought the soup to a boil. Since the recipe doesn’t tell you how long to boil it, I reduced the heat after about five minutes. It would be another two hours before my dinner guests would be arriving, so I left the soup on low heat until they arrived. While the soup simmered, I started on the bread. The recipe called for four slices of stale bread; lacking that, I cut up some rye bread I picked up locally at Reinwalds Bakery, and put it in the oven for around ten minutes. Next I coarsely grated the Jarlsberg, and set aside. Later that evening, once dinner was served, I ladled the hot soup into bowls, placed a slice of the rye on top and sprinkled the cheese over it. Then the recipe says to place the bowls with cheese into the broiler, but lacking ovenproof bowls I was afraid to do that. So I used my brûlée torch to melt the cheese on top and then served.
Question by Joshua: How do i make crispy oven chicken using Panko bread crumbs?
i already tried once but it came out kind of soggy, is this because i flipped the chicken?
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2 Responses to How do i make crispy oven chicken using Panko bread crumbs?
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you gotta fry it. it’s easy. I just made it yesterday with my mom and im a kid 😛
you didnt do it right.
Ok here is what you do:
DEEP FRY IT.
1) get 3 bowls; one for 1/3 cup flour, one for 3 eggs (mixed until frothy), and 1 for 1 to 1 and 1/2 cup Panko.
2) Get thawed chicken and stick a fork in it, dip it in the flour until completely coated.
3) next, dip that same chicken in the egg until completely coated.
4) next the Panko, and mix it around until its really coated.
5) next, have your pot of hot oil (vegitable oil or whatever kind you use)
6) when it starts to bubble a bit, turn it to medium, or if you have a thermomiter for food, the temp should be 350*.
7) put the panko-covered-chicken in the oil, depending on size, should take about a minute or until it floats to the top. If it doesn’t float to the top in about a minute, or starts looking golden brown, you might need to use a metal spachula to lightly lift it from the bottom of the pan and remove it from the oil. Use tongs to get it out of the oil, and put it on a plate covered with a papertowl to obsorb the extra oil.
repeat.
It’s so yummy! Oishii! 😀
here are some pics.
http://i45.tinypic.com/293yqty.jpg (this is before frying)
http://i48.tinypic.com/mtlfo7.jpg (this is while frying)
http://i50.tinypic.com/wtdhjr.jpg (this is after frying. yummy~!)
http://i46.tinypic.com/512d6t.jpg (this is the box of panko we have)
OH MY CH*HUAHUA!
June 24, 2013 at 1:25 am
Too many variables I don’t know – what was your oven temperature? Try 400 – 450 degrees. After you’ve coated your chicken with the panko, lightly spray with veg. oil, or put some oil in the pan, and roll the chicken around in it – that will help it get crispy. Do you have a rack on which you can put the chicken? that will allow for air circulation so you don’t have to fuss flipping it – if you get too hungry before it’s as crispy as you’d like it, try a few minutes finishing it off under the broiler. Good luck!
PoohBear
June 24, 2013 at 1:30 am