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Oven-Fried Breasts of Chicken

Source of Recipe


From "Entertaining in the New Style" by Greg Atkinson






List of Ingredients



• 1 egg
  
• 1/4 cup buttermilk
  
• 1 tsp hot pepper sauce
  
• 3 large boneless breasts of free-range chicken
  
• 1 package (3-1/2 ounces) panko (Japanese bread crumbs)
  
• 3 Tbsp canola oil
  
• 1 tsp salt
  
• 1 tsp paprika
  
• 1/2 tsp freshly ground black pepper
  
• 1/2 tsp ground thyme
  
• 1/4 tsp ground nutmeg
  






Instructions



1. Crack the egg into a pie pan and beat it lightly with a fork. Whisk in the buttermilk and the hot pepper sauce. Cut each of the chicken breasts into 3 strips, and put the strips into the buttermilk bath. Allow the chicken to marinate in this solution for several hours or overnight.
   
   
2. Preheat the oven to 400° F. Line a baking sheet with aluminum foil, and put a wire-mesh cooling rack from a roasting pan on top of the baking sheet.
   
   
3. Put the panko on a sheet of baker's parchment and crush the bread crumbs lightly with a rolling pin. Don't pulverize them completely; if they still have some crumbly texture, the chicken will end up crispier. Work the canola oil, salt, paprika, pepper, thyme and nutmeg into the bread crumbs.
   
   
4. Pull the chicken strips, one at a time, out of the marinade with thumb and forefinger; wipe off the excess buttermilk, and lay them in the crumb mixture. Roll each piece of chicken in the crumb mixture, pressing lightly to coat; then lay the strips at least an inch apart on the rack on top of the baking sheet.
   
   
5. Bake until chicken is golden brown and sizzling, about 25 minutes. An instant-read thermometer inserted into the center of a strip should register 165° F.
   
   Serves 4