OVEN-FRIED PANKO CHICKEN

By susanwadle

Ingredients

• 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)

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

reheat oven to 450 degrees 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.