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Name: Crispy Panko Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 cut up fryer chicken or chicken pieces; 1 quart water; 1/4 cup Kosher Salt; 1/4 cup Granulated sugar; 1 stick butter; 1 teaspoon salt; 1/2 teaspoon Paprika; 1/4 teaspoon Cayenne pepper; 2 tablespoons Hot pepper sauce; 2 large Garlic cloves crushed & minced; 6 ounces panko bread crumbs

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INGREDIENTS

1 cut up fryer chicken or chicken pieces
1 quart water
1/4 cup Kosher Salt
1/4 cup Granulated sugar
1 stick butter
1 teaspoon salt
1/2 teaspoon Paprika
1/4 teaspoon Cayenne pepper
2 tablespoons Hot pepper sauce
2 large Garlic cloves ; crushed & minced
6 ounces panko bread crumbs

INSTRUCTIONS

1. In a large zip top bag or bowl that will accommodate the chicken, combine the water, kosher salt and sugar to make a brine.

2. Mix until salt and sugar are dissolved.

3. Remove skin from chicken and trim of any excess fat or membrane.

4. Place chicken in brine and allow to soak for 4-6 hours. (This step is not crucial but it does make the chicken much mor tender, juicy and tasty!)

5. Meanwhile, in a medium saucepan, combine butter, black pepper, 1 teaspoon salt, paprika, cayenne, hot sauce and garlic. Cook until butter is foamy. Remove fro heat and reserve.

6. Line a sheet pan with foil or parchment for easy clean-up.

7. Place a metal baking rack or cooling rack on the lined sheet pan. This will allow the chicken to get extra crispy on the bottom too.

8. Pour panko crumbs into a shallow dish for coating the chicken.

9. Preheat oven to 424 degrees.

10. Drain chicken well and paat with paper towels to remove excess water.

11. Using tongs, first dip the chicken in butter mixture, then in panko crumbs, pressing the crumbs to the chicken.

12. Place chicken on rack, working carefully so the panko doesn't fall off.

13. Bake chicken for 35-45 minutes or until juices run clear and the internal temperature reaches at least 165.

NOTES

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Crispy Panko Chicken

1 cut up fryer chicken or chicken pieces
1 quart water
1/4 cup Kosher Salt
1/4 cup Granulated sugar
1 stick butter
1 teaspoon salt
1/2 teaspoon Paprika
1/4 teaspoon Cayenne pepper
2 tablespoons Hot pepper sauce
2 large Garlic cloves crushed & minced
6 ounces panko bread crumbs

1.  In a large zip top bag or bowl that will accommodate the chicken, combine the water, kosher salt and sugar to make a brine.
2.  Mix until salt and sugar are dissolved.
3.  Remove skin from chicken and trim of any excess fat or membrane.
4.  Place chicken in brine and allow to soak for 4-6 hours. (This step is not crucial but it does make the chicken much mor      tender, juicy and tasty!)
5.  Meanwhile, in a medium saucepan, combine butter, black pepper, 1 teaspoon salt, paprika, cayenne, hot sauce and garlic.  Cook until butter is foamy.  Remove fro heat and reserve.
6.  Line a sheet pan with foil or parchment for easy clean-up.
7.  Place a metal baking rack or cooling rack on the lined sheet pan.  This will allow the chicken to get extra crispy on the bottom too.
8.  Pour panko crumbs into a shallow dish for coating the chicken.
9.  Preheat oven to 424 degrees.
10. Drain chicken well and paat with paper towels to remove excess water.
11. Using tongs, first dip the chicken in butter mixture, then in panko crumbs, pressing the crumbs to the chicken.
12. Place chicken on rack, working carefully so the panko doesn't fall off.
13. Bake chicken for 35-45 minutes or until juices run clear and the internal temperature reaches at least 165.

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Nutrition

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Serving Size: 1 Serving (221g)
Recipe Makes: 6 Servings

Calories: 333
Calories from Fat: 152 (46%)

Amt Per Serving		% DV

	Total Fat 16.8g	22 %
	Saturated Fat 10g	50 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 1.2g
Cholesterol 40.5mg		12 %
Sodium 14967.7mg		516 %
Potassium 527.4mg		14 %
Total Carbohydrate 33.9g		10 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 32.5g
Protein 12g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 333

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