Tuesday, October 26, 2010

Epicure: Panko-Crusted Chicken

I have to give my mom all the glory for introducing me to this Panko-Crusted Chicken recipe [if I don't she'll kill me..lol]. This no frills recipe requires minimal ingredients and a basic knowledge on how to navigate your way through the kitchen. If you can add oil to a skillet and brown meat, there's no way to foul this one up! The addition of Panko breadcrumbs versus traditional yields more of a light, flaky, and slightly crispy outer crust you're sure to love. Panko breadcrumbs are readily available in the Asian or "ethnic" isle of your local grocery store.

I recommend using fresh Basil for this recipe because it makes for more of a rich, earthy flavor. 

Panko-Crusted Chicken [Adapted from Mom]
Can of Coconut Milk
4 Boneless skinless chicken breasts
Salt & Pepper to taste
5 tablespoons Extra Virgin Olive Oil
1/4 cup chopped Basil
2 egg whites
1 1/2 cups Panko Bread Crumbs

  • Soak chicken overnight in 13 oz of Coconut Milk [one can will do]
  • After 24 hours has elapsed, remove chicken from Coconut Milk and pat dry with clean paper towel
  • Season chicken with salt and freshly ground black pepper
  • Add egg whites to a small bowl and toss in the fresh basil. Mix well
  • Coat each piece of chicken in egg white mixture and set aside
  • Dredge chicken in Panko crumb mixture until well-coated 
  • In a large skillet over medium heat, add Extra Virgin Olive Oil and heat
  • When oil is hot, add chicken and pan fry until golden brown on both sides 

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