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User Reviews

Chicken With Crispy Panko Coating

User Rating 4 out of 5
10 Reviews
9 out of 10 users would make it again
4 out of 5 4 out of 5
less workApril 13, 2011 By vosne
I brushed mustard only on the boneless breasts and then sprinkled crushed dried rosemary and salt/pepper before dredging through the panko. In the same pan I put potato wedges tossed in olive oil, salt, pepper, thyme, garlic and boxed dried cheese and baked for a half hour at 400. Do not turn it over, the panko blend falls off. The breasts were cooked perfectly, the potatoes were great and all I had to do was toss a salad.
30 of 32 people found this review helpful.
5 out of 5 5 out of 5
A good first time experienceJanuary 15, 2011 By DandC1
My wife always lets me do the cooking as I am more adventurous than her in that respect. I heard about the mayo trick and searched here for the recipe. It came out very well and our company was impressed. The only things I would recommend would be to use considerably less mustard, pat the chicken dry before coating with the mayo mix ( thanks to the other review for the baggie idea ) and start the oven hotter to get the coating crispier but not dry out the chicken. My next attempt I started with a 450 oven and turned it down to 400 after putting in the pan. The crust was much more intact this time. It is a delicate balance of getting the coating crisp and brown and getting the chicken cooked but not dry.
26 of 27 people found this review helpful.
2 out of 5 2 out of 5
Soggy, Tasty; needs perfecting. Will try again.September 15, 2010 By eeMeme
Well, I want to say very good, but the texture was in fact soggy and the crust did quickly fall off mid-baking, on the ""turnover"". The general flavor was good, but a little too mustard-y. However, this recipe has a lot of potential. If we can establish a way to keep the crust on the chicken breast and allow for a wonderful build-up of crispyness, even then, the slight ""too much mustard"" flavor wouldn't be noticed. I did like not needing to baste with eggs before the panko, however. In this economy eggs can be expensive. Any suggestions for crispiness?, and more of a ""southern"" flavor?
3 of 4 people found this review helpful.
5 out of 5 5 out of 5
Very goodMarch 14, 2010 By chrisscolee
I have a hint to make less of a mess when applying the mayo/mustard. Place the ingredients into a good zip type bag or a plastic bag (sized according to how large your chicken pieces are) and ""mush"" them together. Add all the chicken pieces together, close the bag and ""mush"" them around so they all get coated. Proceed as usual with panko mixture. Discard bag. Such easy cleanup!
9 of 9 people found this review helpful.
5 out of 5 5 out of 5
Very good recipeOctober 18, 2009 By QuilterClaire2
I made this for company, and it was excellent - moist on the inside and crispy on the outside. Several persons complimented me on it, and several went back for seconds! I would suggest cutting the breasts in half or in quarters. Sometimes people don't want such big helpings, and it probably cooks faster and has more crispy surface.
6 of 6 people found this review helpful.
5 out of 5 5 out of 5
August 21, 2009 By TPack63
I fixed this last night and it was great! I omitted the parsley flakes, and added sesame seeds to the panko. I didn't have the fine bread crumbs so I only used panko, but it was very very good and my husband liked it too. I'll ""fry"" my chicken like this from now on!
5 of 5 people found this review helpful.
2 out of 5 2 out of 5
soggyAugust 29, 2008 By CarolePeipher
This was way too much sauce. It never got crispy. When I turned it over in the oven after 25 minutes, all the coating fell off. The flavor was nice, but I would never serve it for company. Not attractive at all. Use half that much sauce. Maybe then it might get crispy.
5 of 5 people found this review helpful.
5 out of 5 5 out of 5
Excellent chickenJuly 25, 2008 By sargeant1951
This was the best recipe for oven fried chicken I have ever made. It was crispy and definitely not in the least greasy. I removed all the skin from the chicken and used legs and thighs instead of breasts as that is what I had. However, I had to bake it longer but it definitely was not dry in the least. I used a pastry brush to coat the pieces with the mayo, mustard etc mix which was quite easy to do. I want to make this using chicken breast strips next time. Also, I didn't use the paprika but would like to try it next time. I would also consider making this recipe for company. I would highly recommend this recipe
10 of 10 people found this review helpful.
5 out of 5 5 out of 5
DeliciousMay 18, 2008 By bordnfl
I was surprised at how good this was. I especially liked the addition of the tarragon. I will definitely make this again.
3 of 3 people found this review helpful.
5 out of 5 5 out of 5
March 05, 2008 By tekgnm
Was delicious and moist on the inside. Definitely making this again.
15 of 15 people found this review helpful.

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