Oven-Fried Panko Chicken
Source: Gourmet | October 2009
2 cups panko (Japanese bread crumbs)
1/2 tsp cayenne
1/2 tsp salt
1/4 tsp black pepper
1 stick unsalted butter, softened
1/2 tsp salt
1/4 tsp black pepper
1 chicken (about 3 1/2 pounds), rinsed, patted dry, and cut into 10 serving pieces (breasts cut crosswise in half)
Preheat oven to 450°F with rack in middle.
Stir together panko, cayenne, 1/2 tsp salt, and 1/4 tsp pepper in a pie plate.
Stir together butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl, then brush all over chicken.
Add chicken, 2 pieces at a time, to crumb mixture and coat evenly on both sides, pressing chicken into crumbs to help them adhere, then transfer, skin side up, to a shallow baking pan.
Bake chicken until well browned and cooked through, 30 to 40 minutes. Let stand, uncovered, 5 to 10 minutes to crisp.
Makes 4-6 servings