Panko Crusted Chicken
Panko crusted chicken is pretty easy to make, does not take longer than 30 minutes between assembling the dish and serving it on the table. Inspired by Kenji and Shiro-san’s Christmas tradition!
2019 is already almost over and this blog is still alive and kicking! Everything started in 2015, a long time ago… Time flies, huh. We used to be active only on Tumblr (and now we’re here too!) and even the pictures looked much simpler than they look now… It’s funny to check old entries from the blog and see how some things evolved step by step.
2019 was a busy year, but it always feels good to be able to share with you all a new story or a new recipe. Well, it is already December and it’s becoming colder again here in Japan – how about some good, comfy and easy oven recipe?
Since Christmas day is coming soon, today we will talk about a dish that I prepared once just after watching one of the episodes of Kino nani tabeta? (きのう何食べた? – What did you eat yesterday?) drama TV adaptation. This is one of the main dishes that Shiro-san prepares at home on Christmas, every year.
Hope you can have a good time preparing and enjoying this meal!
- A portion of chicken thigh (without the skin)
- 50g of panko
- 25g of grated Parmesan cheese
- 1tbsp of olive oil
- 1tsp of dried parsley
- 1tsp of dried basil
- Salt and pepper
- First of all, preheat the oven to 200ºC.
- In order to remove the excessive moisture, pat the chicken dry with a kitchen towel.
- Season the chicken meat well with salt and pepper.
- Mix the panko with Parmesan cheese, dried parsley and basil.
- Add olive oil and mix to combine. Because the mixture should be slightly moist, feel free to add more olive oil if necessary.
- Brush a bit of olive oil over the chicken meat.
- Cover the meat with panko, then press it gently.
- Finally, transfer the serving to a tray and cook in the oven for around 20 minutes – until the meat is done and the panko is golden.
- Serve the dish.
This recipe works nicely with fish and chicken breast as well, these recipe variations are also quite yummy!
Also, try brushing a bit of mustard instead of olive oil for an extra flavor kick.
You can cut the meat to bite-size pieces to arrange/serve the dish in a different way.
Another suggestion is powering up the panko crust by adding dried spices and condiments to the recipe! For instance, Shiro-san in Kino nani tabeta? includes oregano to his version.