Panko Crusted Spicy Oven Baked Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tbsp Parmesan Cheese, grated 2 tsp Garlic powder 1 tbsp Onion powder 1 tsp Paprika 1 tsp Pepper, red or cayenne (optional) 2 cup Buttermilk 1 tsp Black Pepper (Ground) 1 serving Best Choice® EVOO Pan Coat-no stick cooking spray 150 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g 16 oz Chicken Tyson All Natural BoneLess SkinLess Chicken Breasts (GS) 4 tsp Hot Pepper Sauce
1. Stir buttermilk and hot sauce together in a bowl; add chicken and stir to coat. Marinate chicken in refrigerator at least 1 hour.
2. Lightly grease a baking sheet.
3. Mix panko bread crumbs, Parmesan cheese, onion powder, garlic powder, cayenne pepper, and paprika in large shallow bowl.
4. Remove chicken from marinade, shaking pieces to remove excess moisture. Discard the remaining marinade.
5. Gently press chicken pieces into the panko mixture to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded chicken onto prepared baking sheet.
6. Refrigerate breaded chicken at least 30 minutes.
7. Preheat oven to 400 degrees F (200 degrees C).
8. Lightly coat chicken pieces with cooking spray.
9. Bake chicken in preheated oven until browning on top, 15 to 20 minutes. Flip pieces and continue baking until the chicken is cooked through and the coating is crisp, 15 to 20 minutes more.
• Serve with homemade honey mustard sauce. Stir 1/4 cup honey together with 1/2 teaspoon Dijon mustard for each serving.
Serving Size: 4 chicken breasts halves
2. Lightly grease a baking sheet.
3. Mix panko bread crumbs, Parmesan cheese, onion powder, garlic powder, cayenne pepper, and paprika in large shallow bowl.
4. Remove chicken from marinade, shaking pieces to remove excess moisture. Discard the remaining marinade.
5. Gently press chicken pieces into the panko mixture to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded chicken onto prepared baking sheet.
6. Refrigerate breaded chicken at least 30 minutes.
7. Preheat oven to 400 degrees F (200 degrees C).
8. Lightly coat chicken pieces with cooking spray.
9. Bake chicken in preheated oven until browning on top, 15 to 20 minutes. Flip pieces and continue baking until the chicken is cooked through and the coating is crisp, 15 to 20 minutes more.
• Serve with homemade honey mustard sauce. Stir 1/4 cup honey together with 1/2 teaspoon Dijon mustard for each serving.
Serving Size: 4 chicken breasts halves
Nutritional Info Amount Per Serving
- Calories: 331.9
- Total Fat: 5.8 g
- Cholesterol: 68.0 mg
- Sodium: 428.2 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 1.8 g
- Protein: 33.1 g