Panko Crusted Spicy Oven Baked Chicken
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Panko Crusted Spicy Oven Baked Chicken calories by ingredient
Introduction
Healthier then fried chicken. If you do not like spicy Cayenne can be omitted. Healthier then fried chicken. If you do not like spicy Cayenne can be omitted.Number of Servings: 4
Ingredients
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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
Directions
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
