Panko-Crusted Chicken Breasts
Submitted by Patti Casey.
A great way to use up past-its-prime Red Hen Bakery bread, something I am always reluctant to throw away. Also, you can either use real buttermilk, or faux buttermilk, which I usually do, because I don’t seem to be able to plan well enough ahead to have buttermilk in the fridge when I need it.
Homemade Panko-Crusted Chicken Breasts
Makes 4 servings
- Into 1 cup Strafford Farms milk add a 1½ tablespoons of plain white
vinegar. Swirl and let sit until thickened. Instant “buttermilk”!
Pulse some stale Red Hen Bakery bread in the food processor until you
have about 2 cups. The crumbs should be gorgeous panko-like crumbs when
you’re done. Add salt and pepper to taste (you can also throw in some dried
herbs: parsley works nicely, as does a dash of good garlic powder).
- Rinse and pat dry 4 Misty Knoll boneless chicken breasts. Submerge them
in a shallow bowl full of the faux buttermilk and let sit in the fridge until
you’re ready to cook (you can do this earlier in the day and let them really
bask in the bath if you want).
- Preheat oven to 450 F. Dip the breasts into the panko crumbs and roll around
to coat well. Allow them to rest on a rack in the fridge about 20 minutes to set
the crust while the oven heats.
- Heat 2-3 T Rainville Farms Sunflower Oil (really the best for high heat
applications!) over medium-high heat in a large, ovenproof skillet or Dutch
oven. Sauté the breasts about 4 minutes, carefully turn with tongs, and
brown the other side about 4 minutes.
- Finish cooking in the oven until done (check for doneness with an oven
thermometer or when juices run clear, but it usually takes my oven about
another 20-25 minutes).