Panko-Crusted Chicken Hot Vegetables


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Video taken from the channel: The F Word


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Parmesan and Panko Baked Chicken | BuonaPappa

Video taken from the channel: BuonaPappa

Dredge chicken through flour mixture, shaking off any excess. Dredge through egg mixture, shaking off excess. Dredge through panko mixture, gently pressing panko onto chicken. Transfer chicken.

Dip each chicken breast into the egg then into the breadcrumb mixture, pressing lightly to encourage the herb-panko coating to adhere. Place the chicken in the baking dish. Bake on the middle rack of the oven for 30 to 35 minutes, depending on the thickness of the chicken breasts.

Add chicken to hot pan, panko side down. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil.

Wipe pan clean and reserve. 5 Make Sauce and Finish Dish. Return pan used to cook chicken to medium heat.

Add white wine and demi-glace to hot pan. This simple dish gets a bright lift from the vibrant mayo (made with spicy Calabrian chile paste and tangy pickled peppers) and crispy breadcrumbs used to coat our chicken before baking. It’s the perfect accompaniment to our sides of oregano-seasoned potatoes and broccoli dressed with a. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan.

Evenly top with the creamy mustard sauce and topping (pressing lightly to adhere). Bake 24 to 26 minutes, or until the potatoes are tender when pierced with a fork and the chicken. Directions Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. For the chicken: Season both sides of chicken with salt and black pepper.

Place flour in a shallow dish. Place eggs in a separate shallow For the sauce: While the chicken. Place pork tenderloin in hot pan and sear on two sides until browned, 3-4 minutes per side.

Place on prepared baking sheet and follow same instructions as chicken in Step 2. Roast until pork tenderloin reaches a minimum internal temperature of 145 degree. garlic, green onions, cornstarch, panko bread crumbs, large eggs and 7 more Baked Caprese Chicken With Garlic Bread Crumbs Naive Cook Cooks garlic cloves, basil, salt, black pepper, balsamic vinegar, oil and 9 more. 1 cup of panko style bread crumbs. 1/2 sleeve of saltine crackers, crushed.

3 tablespoons (or 1 packet) of dry Ranch Dressing and Seasoning Mix (like Hidden Valley) 6 boneless, skinless or bone-in chicken breasts with skin. 1/4 teaspoon of Cajun seasoning, or to taste, optional. 1/4 to 1/2 cup of mayonnaise.

Preparation. Preheat oven to 450°F with rack in middle. Stir together panko, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a pie plate.

List of related literature:

For the breading, a blend of crunchy panko, grated Parmesan, dry mustard, garlic powder, thyme, and cayenne clung nicely, creating the texture and seasoning we were looking for.

“Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by Cook's Country
from Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live
by Cook’s Country
America’s Test Kitchen, 2015

Sprinkle evenly with panko mixture, transfer to upper rack, and bake until topping is golden brown, about 10 minutes.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
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Add the chopped greens and toss until they are well coated with oil and heated through, 2 to 3 minutes.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Add panko and cook, stirring frequently, until crumbs are deep golden brown, 5 to 8 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Add the panko and stir constantly until the crumbs are golden brown,

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

Add the chicken, in batches if necessary to prevent crowding, and sauté over medium-high heat, turning occasionally, until lightly browned on all sides, a total of about 7 minutes.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Over medium-low heat, melt the butter in a skillet and, when it begins to color, add the greens and herbs, sprinkle with salt and sauté for 7 or 8 minutes.

“The Medieval Kitchen: Recipes from France and Italy” by Odile Redon, Françoise Sabban, Silvano Serventi, Edward Schneider
from The Medieval Kitchen: Recipes from France and Italy
by Odile Redon, Françoise Sabban, et. al.
University of Chicago Press, 2000

While the chicken is baking, melt the remaining 2 tablespoons of butter in a frying pan and sauté the onions over medium heat until golden, about 15 minutes.

“Estonian Tastes and Traditions” by Karin Annus Kärner
from Estonian Tastes and Traditions
by Karin Annus Kärner
Hippocrene Books, 2005

Off heat, stir in 2 tablespoons minced fresh dill or mint and thinly sliced scallion greens and season with salt and pepper to taste.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Carefully place half of chicken in pot, skin side down, cover, and fry, stirring occasionally to prevent pieces from sticking together, until deep golden brown, 7 to 11 minutes.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Only salt, pepper and paprika?
    You could use a ton more spices such as garlic powder, onion powder and mustard powder to make a truly fantastic tasting piece of fried chicken.

  • I just made this recipe for tonight’s Xmas dinner along with rosemary potatoes and it was delicious! Thank you so much. Gratzie, bella donna.

  • Put the panco mixture into a large plastic bag, add the chicken and give it a good shake. It works great and toss the bag when done. Less mess! Also, if you use some Pure Leaf tea in place of the water in your marinade, it will add another layer of flavor to the recipe.

  • Joshua can u test if u blend breed then fry it in the oven for about 15 minutes if its similar to panko or not? Cause I can’t get panko where I live

  • I make this ALL the times thanks to my husband who begged me to make it since he missed Japan.
    I eat it with side of Jasmine Rice, and either one of mild curry or Japanese BBQ.
    Delicious shit.

  • I don’t like garlic, I don’t like fingers I like tenders,Im not hungry etc etc. Come to the table and take a look! First one to gripe is tomorrows cook!

  • I can’t believe I’m saying this to a guy in a Michigan shirt but thank you! This chicken is easy and an instant hit.Delicious. (I’m sure I will get kicked out of Happy Vally for this)!

  • Fan of eating healthy, yet you put butter and oil on everything, all fried and sauted. Real healthy is steamed or boiled, oil clogs arteries.

  • I know that the idea here is to show healthy food to children, but, let’s face it, a big reason people like to eat tenders is they’re deep-fried. Seems like Emeril might at least acknowledge that to the children, even if he ends up serving them the lower-fat-and-calories version.

  • I made this for dinner for my family, and my whole house smells heavenly. I also have croissants chillin out in the fridge for my friend’s birthday tomorrow. ��

  • NO, you give it a 5 second break between dropping pieces into the oil (so it doesn’t stick together?) it’s so the oil temp doesn’t drop dramatically & make the chicken greasy. Also, lately? All the best fried looking fried chicken videos say to LET IT REST for a few minutes with the flour on it. I’ve always done what he did put it straight into the hot oil… tonight? Soaked in buttermilk for 5 hours, then going to let it sit 10 min between flour coatings. see what happens.
    I do the same with the oven. drains more oil.
    If you cook that chicken right? It’s like my sockeye salmon, you don’t need anything else no rice, no veggies, no mashed potatoes or any other side dishes, nothing, unless other ppl are around. lololol
    (Alaska herefree & fresh fish from commercial fishermen sons)

  • I thought I would go wrong with this recipe but it was actually really easy and delicious and I did it good! Thank youuuuuuu������������

  • great recipe, two things… make sure your Panko breadcrumbs are not too large… if they are you’ll find they turn into barbed wire when baked… watch your cooking time… thins strips turn into ‘chicken-jerky’ very quickly when even slightly baked too long… just a few minutes turns your less ‘beefy’ tenders into jerky… not ‘good-eats’.

  • Parmesan and Panko Baked Chicken Tenders: I’m sure it will be a new favorite for everyone in your family. Enjoy!

  • How come my Panko bread crumbs were all black and burnt looking after I took the chicken out of the oil? What did I do wrong? My chicken was tender and juicy buy the breadcrumbs were burnt but still had a crunch.

  • You’ve made milk bread buns a few times in your uploads, but I’m saddened that that you didn’t make (or at least speed through) milk bread for the katsu sandwich, which if I recall correctly is the standard in japan for those kinds of sandwiches. Would it be the same recipe but kneaded/shaped into a pullman loaf?

  • I make my own burger bun super simple and I make a burger out of it. Plain cabage with salt and katsu sauce works well, add a slice of tomato and there you go heaven.

  • Why are my chicken breasts so thick? Yours are thin. They look more like chicken cutlets. Whenever I buy them they are always really thick.

  • Reading step 2 on the website Yummily, it implies adding the flour and bread crumbs together. I wish I had read further on before doing that. They are NOT supposed to be put together. I was kind of in a hurry and didn’t think I needed to watch the video. My chicken strips did not turn out like that picture. Oh well. (I wish I had watched the video and looked at the comments below. I like the one about doing flour first!)

  • I have never seen Mozart performing. But I have seen Gordon cooking fried chicken. Just look at him…..a maestro involved in creating one of the finest fried chicken the world could ever have. <3

  • And in here I’ve got shallots, garlic and onion, but pay no attention to the rosemary sprigs bobbing up and down in the buttermilk bath like Weekend at Bernies…

  • so Gordon a YouTube channel called Tasty did you fried chicken the judges said it was dry it had no flavour
    Check it out and comment there mistakes

  • No No No Ramsey, you missed out the extra 2 pounds of Butta that should have gone into this healthily made recipe, besides already included Butta.

  • Now on top of them add tomato sauce, a slice of ham, and some creamy cheese, basically making it a pizza, that’s known as “Napolitana”.

  • You want me add 15 dollars worth of marinade for 5 mins then dump it down the sink? Uhm Na I’m getting my money’s worth 24 hours in marinade

  • Have never seen a katsu sauce made like that in my life. Wouldn’t even know what you would call that shit… not having a dig at his cooking ability but if you’re going to make pretentious videos at least do it right

  • My grandmother, who was born in Fulton, AL, always cooked a mess of Greens in a big pot with water and ham hocks. The ham flavored the Greens and fell off the bone when cooked right. Talk about good eats!

  • Hi, thanks for the recipe, but I have 1 question. Is there a way for me to store it in the freezer, so I can just make few at once and fry them whenever i want to eat. Thanks

  • Fantastic. And you showed how to do it on the stove. No one ever says what number to have the burning at in their video. Thanks so much!! Making some tonight.

  • His chicken drum was a bit raw. If his chicken breast, was a little bit pink, then his chickens drum must have been 4 minutes under, and it’s RAW!!! This guy Gordon Ramsay is a fake

  • Me: The chicken looks so scrappy. I don’t want that.

    Gordon: You can see it looking slightly sort of scrappy. You want that.

    Me: I want that.

  • my mom just dips it I’m flour and egg then throw it in the pan where it cooks in cold oil and gradually heat up and it ends up very soft, the crispy layer of the chicken falls apart if you don’t hold it carefully and and doesn’t even taste like anything but chicken, sucks to be me.

  • 0:12 “Now in here I’ve got buttermilk, shallots, garlic and onion.”

    No you don’t Gordon. In there you have buttermilk, shallots, garlic and *rosemary*, you spoon.