Ok so these are 'oven fried' that doesn't mean 'diet'… If you want can you can very easily leave out the grated cheese, and cut back on the garlic - but you definitely should use the Panko, as it gives the fantastic crunch to this chicken.

Serves 4 to 6
¾ cup (175 mL) unsalted butter

2-3 garlic cloves, minced
1 cup (250 mL) panko

1 cup (250 mL) bread crumbs

⅔ cup (150 mL) freshly grated Parmigiano-Reggiano

2 tsp (10 mL) coarse salt
Freshly ground black pepper
One
3½ pound chicken, cut up or 10 pieces thighs &/or legs

Method:
Preheat the oven to 350°F (180ºC)
Combine the butter and garlic in a small saucepan, and heat just to melt the butter. Remove from heat and allow to coolish while you prep the rest.

Grate the cheese, and mix with the panko, bread crumbs, salt, and pepper in a shallow baking pan. Pour the cooled butter into another baking pan. ( any shallow dish that you can roll the chicken around in will work).
Dip each chicken piece into the melted garlic butter, then roll in the bread crumb mixture. Turn until coated on all sides.
Arrange the chicken in one layer on a baking sheet. Bake until lightly browned and cooked through, 50 to 60 minutes.

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