Crispy Chicken
Crunchier than any baked chicken you've ever had before and requires fewer than 10 ingredients and takes under an hour start to finish.
Ingredients
- 1 large egg yolk
- ¼ cup + 3 Tb. mayonnaise
- 1 Tb. + 1/4 cup Spicy Beer Mustard
- 4 grinds black pepper
- 1 ½ tsp. Kosher salt
- 1 ½ lbs. skinless, boneless chicken breasts (about 2 large)
- ½ cup olive oil
- 2 cups panko crumbs
- 1 Tb. honey
- 3 Tb. chopped chives or green onion tops optional: add chives or green onion tops to both the panko crumbs and the dipping sauce
- pinch cayenne pepper optional: add a pinch of cayenne to the panko crumbs too
Instructions
- Place a rack in middle of oven; preheat to 425 Degrees F.
- Whisk together egg yolk, 3 Tb./ mayonnaise, 1 Tb. mustard, 1 1/2 tsp., Kosher salt and black pepper in a large bowl until smooth
- Pat chicken dry with paper towels. With your knife parallel to the cutting board, slice breast into 1/2 "- thick cutlets (smaller breasts need no cutting). Place in bowl and turn with tongs to evenly coat. Set aside
- Heat oil in a medium skillet over medium. Add a pinch of panko. If tiny bubbles apper instantly, you"re good to go. Add remaining panko and cook, stirring, until golden bown, about 5 minutes. Let panko cool in pan about 5 minutes.
- Set chicken next to panko and place a wire rack set inside a rimmed baking sheet nearby. Using tongs, place a piece of chicken in panko and pat all over with panko, pressing firmly to adhere.
- Lightly shake off excess and place chicken on rack. Repeat with r3emaining chicken, spacing evenly apart on rack. Discard any remaining panko.
- Bake chicken until cooked through and breadcrumbs are deep golden brown, 10-15 minutes. Let cool slightly.
- Stir honey, cayenne, and remaining 1/4 cup mayonnaise and 1/4 cup Spicy Beer Mustard in a small bowl; season with lack pepper. Add chives or finely diced green onion tops to sauce.
- Serve chicken with sauce alongside for dipping