2000s Recipes + Menus

Oven-Fried Panko Chicken

Serves4 to 6
  • Active time:20 min
  • Start to finish:1 hr
October 2009
For those with a fear of frying, this oven method produces moist, flavorful meat and all of the requisite crunch—thanks to the crisp panko bread crumbs—with none of the usual mess. It’s a terrific choice for an easy family dinner or casual entertaining. View more of our favorite recipes from this issue.

Watch Executive editor John “Doc” Willoughby demonstrate this easy recipe.
  • 2 cups panko (Japanese bread crumbs)
  • 1/2 teaspoon cayenne
  • 1 stick unsalted butter, softened
  • 1 chicken (about 3 1/2 lb), rinsed, patted dry, and cut into 10 serving pieces (breasts cut crosswise in half)
  • Preheat oven to 450°F with rack in middle.
  • Stir together panko, cayenne, 1/2 tsp salt, and 1/4 tsp pepper in a pie plate.
  • Stir together butter, 1/2 tsp salt, and 1 /4 tsp 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.
  • 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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