Get: - 8 chicken pieces (like 4 drumsticks and 4 thighs, ~2lbs)
- 1 cup sour cream
- 1/2 cup grated parmesan cheese
- 2 tbsp lemon juice
- 2 tsp soy sauce
- dash pepper, garlic powder, onion powder
- 1 box of panko bread crumbs
- melted butter to drizzle
Do: - Brine the chicken (1tbsp salt per cup water, 2-3 hours, then RINSE)
- Preheat oven to 375 F.
- place a wire rack on a foil-lined cookie sheet (so the chicken won't get soggy)
- In a medium bowl, mix the sour cream, parmesan cheese, lemon juice, soy sauce, and pepper.
- Pour the bread crumbs onto a plate.
- Dip each chicken breast in the sour cream mixture, getting it all covered, but not gloppy. (If you use too much sour cream mix, the crumbs may slough off.)
- Roll each piece in the crumbs to coat.
- Arrange the chicken on the rack and drizzle with the melted butter.
- Bake 30-45 minutes in the preheated oven, until the chicken is no longer pink and the juices run clear. (Internal temperature of 160F+)
- You may want to turn up the heat to 425 for the last 5 minutes, to get a nice browning.
Results: - Try pounding! It will probably cook more evenly if its like a schnitzel?
- Cook to temperature! The thighs cooked in half the time called for.
- I did this with boneless thighs. A bit salty but tasted good!
- The undersides of the thighs got a bit gloppy / undercooked, so were more liquidy than I wanted
- I made this with 4 thighs (0.8lbs) and there was a lot of mixture/crumbs left over. I breaded some mushrooms with the leftovers and they were really good!
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