Crispy Baked Chicken with Parmesan Vinaigrette
Fried chicken is one of those southern things that can make a grown man weep. Unfortunately, we all know how bad it is for us to have on a regular basis. I have tried many ways to bake chicken to make it taste close to fried but I could never get it crunchy enough. Panko (Japanese breadcrumbs) came close but it just wasn’t enough. Finally, after a little tip from America’s Test Kitchen I no longer sigh over a plate of soggy baked panko chicken. All you have to do to avoid this dreaded disaster is toast the panko before coating it with the chicken.
That’s when I say…seriously Meredith, how did you not think of this before?! This quick and simple step will do wonders for baked chicken. Just simply add the panko to a large skillet and toast over medium-low heat until the panko is golden. Then remove from the pan quickly as they will continue to cook if left in a hot pan. Use as a breading or stuffing for a fantastic meal… such as Crispy Baked Chicken with Parmesan Vinaigrette. Cheers!
Crispy Baked Chicken with Parmesan Vinaigrette serves 4
For the crispy baked chicken
- 2 cups panko bread crumbs
- 1 teaspoon extra virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 2 eggs
- 4 chicken breasts
for the vinaigrette
- ¾ cup grated Parmesan cheese
- ½ cup extra virgin olive oil
- 1 ½ tablespoons Champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoons fresh lemon juice
- 1 pinch sea salt
- 1 pinch fresh ground black pepper
1. Preheat oven to 425°F. Line a baking sheet with foil and set aside. In a large skillet, toast the panko breadcrumbs on medium-low heat until golden. Turn off heat and remove to a large plate. To the toasted panko, add olive oil, sea salt, and black pepper. Stir to combine. Toasting the panko is a little trick to make baked chicken really crispy and still keep the meat moist.
2. In a large bowl, beat the eggs. Create a “work station” from left to right and place the chicken next to the eggs, the eggs next to the toasted panko crumbs, and the prepped baking sheet next to the panko crumbs. Starting from the left, dip a chicken breast into the egg wash, coating it completely. Next dip the chicken into the panko crumbs pressing the crumbs onto the chicken firmly until coated. Finally, place the chicken breast on the baking sheet. Repeat with the remaining chicken breasts. Bake for 20 minutes or until cooked completely and the juices in the chicken run clear.
3. While the chicken is cooking, place all of the ingredients for the vinaigrette into a food processor or a blender. Blend on high until the vinaigrette is combined and slightly thick.
4. Once the chicken is finished, place a chicken breast on a plate and drizzle with the vinaigrette. Serve with roasted vegetables or a simple salad.
© 2013 Meredith Steele |insockmonkeyslippers.com
Sofia
Can’t wait to try this!
Denise
Great idea!! I used Panko for the first time on chicken tenders. They were a little crunchy, but not how I like a real tender to be. I’ll definitely be trying this! :D I wonder if you could use Stove Top Stuffing, crunched up well, in place of the Panko? ;)
Julie M.
Love simple yet fabulous techniques like this! That chicken looks amazing. :)