I love fried chicken but I hate wasting oil. This delicious oven roasted panko chicken offers an alternative to deep frying the chicken in oil and coated in flour and eggs.
Tonight I had some leftover rice and chia which I enjoyed with salmon last night. I knew I wanted the rice to absorb the chicken flavour so I cooked the chicken directly above the rice to allow the chicken juices to flow into the rice.
- Chicken thigh
- Chicken salt
- Grape seed oil
- Golden syrup
- Leftover rice and chia
- Chili flakes
- Spinach leaves
- In a plastic bag add the chicken thigh, oil, chicken salt and panko crumbs. Make sure the chicken is well coated and massage it all in
- Butter/oil a metal sleeve and place on a tray lined with baking paper
- Add the leftover rice and chia
- Add some chili flakes and a little oil and pepper
- Lay the chicken thigh on top of the metal sleeve so its juices drizzle into the rice
- Drizzle a little golden syrup over the chicken thigh
- Cook in an oven at 150 °C for 1 hour
- At the end of the cooking allow the chicken to rest for a full 20 minutes
- Lay some spinach leaves and chard on a plate
- Place the chicken on the plate
- Try to get the rice and chia stack to remain as a stack but don’t lose sleep if it falls apart
- Shoot a photograph
- Eat the meal
- Wash the dishes
- Write the recipe
- Blog (verb)
I bought the metal sleeve from the Essential Ingredient in Kingston
Not the greatest photograph but the golden syrup is totally worth adding.
I reckon this panko chicken thigh looks fantastic.
The chicken was perfectly cooked. The muscle was juicy and tender. The panko crusted skin was crunchy and full of salty flavour.
I bought the chicken salt from the local Belconnen chicken shop in the Westfield mall.
This is what I had for lunch. Yep, more chicken. The Courtney