Craving crispy coated chicken without having to actually fry it? Well search no more! My Crispy Chicken with Panko & Pecorino is flavorful, crispy and leaves your kitchen free from splattered frying oil. I start this recipe off the night before by soaking plump chicken breasts in low-fat buttermilk; this ensures that the chicken when baked is moist and super tender.
To prepare the buttermilk-soaked chicken, you start by patting it dry from the buttermilk mixture, then dipping the bottom of each chicken breast in a mixture of Panko breadcrumbs and grated Pecorino cheese. Then I season the top of each chicken breast with salt and pepper, and then coat them each with a layer of tangy Dijon mustard. On top of the mustard you scatter the remaining bread crumbs and cheese, and then top it all off with chopped, fresh rosemary and a drizzle of olive oil. The drizzle of oil helps the chicken get crispy in the oven as it cooks, and the rosemary pairs wonderfully with the crispy chicken topping.
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Crispy Chicken with Panko & Pecorino
Ingredients:
- (2) chicken fillets
- 3 cups low-fat buttermilk
- 3/4 cup Panko breadcrumbs
- ½ cup grated Pecorino or Parmesan cheese
- Salt and pepper
- 2 Tablespoons Dijon mustard
- 1 Tablespoon fresh rosemary, chopped
- Olive oil
Directions:
- At least 8 hours before cooking, or overnight, soak the chicken fillets in the buttermilk and refrigerate.
- Preheat the oven to 350 degrees. Spray a baking sheet with olive oil spray. Remove the chicken from the buttermilk and pat semi-dry. On a large plate, combine the breadcrumbs with the cheese. Dip the bottom of each chicken fillet in the breadcrumb-cheese mixture. Place on the greased baking sheet.
- Season the top of each chicken fillet with 1/2 teaspoon of salt and a grinding of black pepper. Spread the mustard on top of each seasoned chicken fillet and spread it in a thin layer with the back of a spoon. Sprinkle the rest of the Panko and cheese mixture on top of the mustard; then sprinkle the chopped rosemary on each chicken breast as well. Drizzle each chicken breast with some olive oil (about 1/2 teaspoon on each) and place in the preheated oven. Bake for 45-50 minutes or until browned and cooked to an internal temp of 165 degree. Let the chicken rest for 5 minutes, then serve warm.
Tagged: baked chicken, buttermilk, buttermilk brine, chicken, chicken breasts, crispy baked chicken, crispy chicken, Dijon mustard, fresh rosemary, grated Pecorino cheese, low-fat buttermilk, panko, Panko chicken, pecorino cheese
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