Tuesday, June 25, 2013

Not Really Japanese

Ever use panko breadcrumbs before?  It's something relatively new to me.  If you're unfamiliar, panko breadcrumbs are a Japanese form of the same breadcrumbs that we use, only a little lighter and fry up a little crispier.  Traditional American breading is usually in the form of flour, cornmeal, or the canned stuffed labeled Italian breadcrumbs.  And, if you've never tried them, it is a delightful way to get a really crispy crust but without all the greasiness of traditional flour-battered food.  The panko breadcrumbs don't absorb the oil when frying, so the crisp you get is rather amazing.

So I set out to make a baked chicken that was tender, juicy and crispy all at the same time.  And cheesy, of course!  Although the honey mustard cream sauce isn't low fat and cheese in the crust doesn't help that either, at least it's not fried.  You've gotta give it to me for that one.  I tried.  And I think you'll love it.  All the crispy flavor you'd expect from fried chicken but no grease.  And the kids loved it.  Even your pickiest eater will enjoy this chicken.  And, while this isn't a Japanese dish, it's a great find that we can adopt from our friends way east of here.

Do you prefer flour batter or cornmeal batter?  And are you willing to panko?

4 boneless, skinless chicken breasts
1 C mayonnaise
2 C panko breadcrumbs
1 C shredded cheddar cheese
1 T garlic powder
1 T onion powder
2 teaspoons mustard powder
1 T honey
1 T Worcestershire sauce
Salt & pepper to taste

1/4 C butter
1/4 C flour
2 C heavy cream
2 T yellow mustard
2 T honey
2 T dijon mustard

Preheat the oven to 350 degrees.  Mix the mayonnaise, garlic powder, onion powder, honey, mustard powder, Worcestershire sauce, and salt and pepper together in a bowl.  Mix the panko breadcrumbs and cheddar cheese together in another bowl.  Dredge the chicken in the mayonnaise mixture and then into the panko mixture, pressing down on all sides to coat.  Place the chicken on a sheet pan.  Cook for about 16 minutes on one side.  Flip them over and cook for an additional 12-14 minutes on the other side or until well browned and done through.

For the honey mustard cream sauce, melt the butter in a pot over medium high heat.  Whisk in the flour to combine and cook for about a minute.  Whisk in the cream and the remaining sauce ingredients.  Whisk and stir and cook until the sauce is thickened and bubbly.  Remove from heat and serve over the chicken.  Garnish with fresh chopped Italian parsley if desired.


  1. Just saw this on Pinterest and have never heard of Panko before. Definitely looks worth giving a try!

    1. Thank you, Terra! You can find Panko breadcrumbs even at Walmart near the regular breadcrumbs. Let me know how it turns out for you!

  2. Panko is Japanese bread crumbs. I don;t know what they do to them but everything comes out crunchy! I sometimes mix panko with regular bread crumbs (or Italian flavored) just for the extra crunch. A note though, some brands have hydrogenated fat in them. If you are cutting it out of your diets, look at the labels for one that doesn't use it...there are some)
    Cindy LOVE your recipes...

    1. I'm so glad you love my recipes, Janie! Let me know if you try some of them. Love the feedback!

  3. Thank you!! I have been looking for a cheddar chicken recipe using panko bread crumbs instead o Ritz crumbs for a while. I love your instructions on seasoning the chicken prior to coating it and flipping the chicken to ensure that each gets crispy. I greatly appreciate this recipe.

  4. Trying it tonight! I'm excited because we love Panko!