Crispy Panko Chicken

Chicken thighs are moist and flavorful with this preparation.

Chicken thighs were on sale this week so I took advantage of the opportunity to make an inexpensive and easy to prepare main course.  Juicy on the inside and crispy on the outside, the pepper infused oil adds just a hint of spicy heat to the coating.

serves: 12                    prep time:  15 minutes
                                  cook time:  40 minutes

Preheat the oven to 400 degrees.

12 boneless skinless chicken thighs
1/3 cup canola or olive oil
1/4 teaspoon cayenne pepper
2 cups of panko (Japanese style bread crumbs)
1/2 teaspoon salt
1/4 teaspoon pepper

Place the oil and cayenne pepper in a heat-proof dish and warm to meld the flavor of the pepper into the oil (microwave 15-20 seconds).  In a pie pan, add the bread crumbs, salt, and pepper, and mix thoroughly.  Using your hands, moisten them with a teaspoon or so of oil and rub it all over a chicken piece.  Place the lightly oiled chicken thigh into the seasoned panko and turn so that both sides are covered with the crumbs.  Repeat this for all of the chicken pieces and place on a shallow baking sheet. 

Bake chicken until well browned and cooked through, 30-40 minutes.  Allow the chicken to stand, uncovered, 5 to 10 minutes to let crisp.

Each piece of panko crispy chicken has approximately 240 calories.  Delicious served with steamed veggies, a large green salad, and brown rice.

- Kim Fielding