Amyscrispypankomustardchicken Recipes

PARMESAN CRUSTED CHICKEN

Parmesan Crusted Chicken image

Parmesan Crusted Chicken is guaranteed to be a new family favorite chicken recipe! Both kids and adults can't keep their hands off of the easy comfort food made with pantry friendly ingredients - and soon you'll taste why. The chicken is marinated in spiced buttermilk then breaded in a ONE STEP batter, drizzled with butter and baked to golden perfection. The chicken emerges juicy on the inside with a golden crunchy, cheesy crust on the outside and an explosion of flavor in every bite. The Parmesan adds nutty, salty, cheesy notes and the drizzle of butter is a nod to the decadence of frying without the hassle, mess or guilt. Serve this baked Parmesan crusted chicken recipe with mashed potatoes and roasted broccoli for the ultimate easy comfort meal.

Provided by Jen

Time 56m

Number Of Ingredients 13

Ingredients

12 chicken tenderloins
1 cup buttermilk
1 tablespoon Dijon mustard
1 egg
3/4 cup freshly grated Parmesan cheese
1 1/2 cups panko breadcrumbs
1/2 cup all-purpose flour
1/4 cup fine cornmeal
1/4 cup Danish Creamery Butter (melted)
1 1/2 teaspoons salt ((it won't taste salty))
1/2 TBS EACH dried basil, dried parsley, garlic powder
1 tsp EACH dried oregano, onion powder
1/2 teaspoon paprika, pepper

Steps:

Mix Spices together in a small sealable bag or container; transfer 1 tablespoon spices to a large freezer bag. To the large bag, whisk in buttermilk, Dijon and egg. Add chicken and marinate 1 hour at room temperature or up to 12 hours in the refrigerator. Store remaining spices separately.
When ready to cook or anytime while the chicken is marinating, spread panko into an even layer on a baking sheet. Spray with cooking spray. Bake at 400 degrees F for 5 minutes or until lightly golden.
Transfer toasted panko to a wide shallow bowl and whisk in Parmesan, flour, cornmeal and remaining spices.
Preheat oven to 400 degrees F. Place a rack on a foil-lined baking tray and spray with cooking spray.
Working in batches, remove chicken tenders from buttermilk and dab off excess marinade with paper towels then add to the breadcrumb bowl. Coat the chicken with a clean hand, pressing the breadcrumbs into the chicken.
Transfer breaded chicken to the prepared baking rack. Repeat with remaining chicken. Drizzle chicken with melted butter.
Bake at 400 degrees F for 12-18 minutes (18 only if tenders are large) then broil for 5-10 minutes until crispy, without moving the oven rack.
Serve with desired dip of choice.

AMY'S CRISPY PANKO MUSTARD CHICKEN

Amy's Crispy Panko Mustard Chicken image

If using frozen chicken breasts, be sure to defrost them first and try to use trans-fat free panko (available at Whole Foods). Recipe originally posted here: http://cookingwithamy.blogspot.com/2007/09/crispy-panko-mustard-chicken-recipe.html

Provided by Bunny912

Categories Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

1 tablespoon unsalted butter, melted
1 tablespoon mustard
1/4 cup panko breadcrumbs (Japanese-style bread crumbs)
2 boneless skinless chicken breasts

Steps:

Preheat oven to 475 degrees.
Combine the melted butter with the panko crumbs in a small mixing bowl.
Coat chicken breasts with mustard then place on a greased, foil-lined baking sheet.
Put panko-butter mixture on top of the mustard-coated chicken by hand.
Bake approximately 15 minutes or until cooked through and golden brown.

Nutrition Facts : Calories 239, Fat 8.2, SaturatedFat 4.2, Cholesterol 83.7, Sodium 260.3, Carbohydrate 10.3, Fiber 0.8, Sugar 1.1, Protein 29.4

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