![]() ![]() Feel free to increase the amount of hot sauce. My mind is filled with useless, irrelevant facts, facts like the exact time in history I began using breading ingredients. These easy baked chicken thighs are breaded in panko with some heat from Sriracha sauce. The fact that I actually remember the year I started using Panko bread crumbs should give you some idea as to why I can’t remember my grandmother’s birthday or important things I have to mail. And while I used to have to order Panko bread crumbs by mail back when I started using them in 2002, these days they can be found all over the place in most supermarkets-even The Wal Marts, for Pete’s sake. Panko bread crumbs, if you’ve never tried them, are just delightful: extremely light and crispy and wonderful. The two key ingredients are plain, unflavored yogurt-an ingredient I’ve started using more and more in my cooking lately-and Panko bread crumbs. ![]() This is a yummy, quick way to spruce up chicken, and considering I threw the dish together with ingredients I already had on hand (translation: I had no food and was scouring the pantry and fridge for something warm and hot to fix for my ravenous family) it turned out beautifully. I do! Don’t tell Marlboro Man or Colonel Sanders, okay? I don’t mean no disrespect. Plus, although fried chicken is delicious, I get a little tired of it. Add chicken cook 1 to 2 minutes or until bottom is browned. In 12-inch ovenproof skillet, heat oil over medium-high heat. Bake chicken parmesan at 400 degrees F for 15 minutes, or until golden and crispy. One of the keys to this technique is to use panko breadcrumbs, which are much larger and more jagged than regular, fine breadcrumbs. Dredge each of the chicken cutlets into the egg whites, then the bread crumb mixture. ![]() Dip chicken into dressing, then coat with bread crumbs. Whisk the egg whites in one bowl and prepare the breadcrumb mixture in another. Dip chicken in ranch dressing to evenly coat, then dip in bread crumbs to coat evenly. Season chicken with salt and pepper on both sides. Divide mixture into two portions and set one portion aside. Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage. Pour panko bread crumbs and Parmesan cheese in a large bowl. Combine bread crumbs, Parmesan cheese, and dried minced onion set aside. This means I’m always looking for new and interesting ways to cook them, since I’ve fried so many chicken legs in my life, I could fuel Airforce One for a year with the leftover oil. Place bread crumbs in a separate medium bowl. Spray a casserole dish with cooking spray. Next, dredge the chicken thighs in the bread crumb mixture, pressing lightly so the crumbs adhere to the chicken. ![]()
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