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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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For those with a fear of frying, this oven method produces moist, flavorful meat and all of the requisite crunchthanks to the crisp panko bread crumbswith none of the usual mess. It's a terrific choice for an easy family dinner or casual entertaining. Ingredients:
2 cups panko (japanese bread crumbs) |
1/2 teaspoon cayenne |
1 stick unsalted butter, softened |
1 chicken (about 3 1/2 pounds), rinsed, patted dry, and cut into 10 serving pieces (breasts cut crosswise in half) |
Directions:
1. Preheat oven to 450°F with rack in middle.
2. Stir together panko, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a pie plate.
3. Stir together butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl, then brush all over chicken. Add chicken, 2 pieces at a time, to crumb mixture and coat evenly on both sides, pressing chicken into crumbs to help them adhere, then transfer, skin side up, to a shallow baking pan.
4. Bake chicken until well browned and cooked through, 30 to 40 minutes. Let stand, uncovered, 5 to 10 minutes to crisp.
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