Recipe by Gina Marie Miraglia Eriquez
This recipe is a perfect example of how Gourmet adapted its recipes to
contemporary tastes, techniques, ingredients. “For those with a fear of
frying, this oven method produces moist, flavorful meat and all of the
requisite crunch—thanks to the crisp panko bread crumbs—with none of the usual
mess,” say the editors“It’s a terrific
choice for an easy family dinner or casual entertaining.” (Serves 4
to 6) 2cupspanko (Japanese bread crumbs) 1/2teaspooncayenne 1stick unsalted butter, softened 1chicken (about 3 1/2 lb),
rinsed, patted dry, and cut into 10 serving pieces (breasts cut crosswise in
half)
1.) Preheat oven to 450°F with rack in middle.
2.) Stir together panko, cayenne, 1/2 tsp salt, and 1/4 tsp pepper in
a pie plate.
3.) Stir together butter, 1/2 tsp salt, and 1 /4 tsp pepper in a small bowl,
then brush all over chicken. Add chicken, 2 pieces at a time, to crumb mixture
and coat evenly on both sides, pressing chicken into crumbs to help them
adhere, then transfer, skin side up, to a shallow baking pan.
4.) Bake chicken until well browned and cooked through, 30 to 40 minutes. Let
stand, uncovered, 5 to 10 minutes to crisp.
