Chicken and Panko

Chicken partially covered with Panko (20110413)

20110413:
I was in a rush, so I just covered some chicken with bread crumbs. I was originally planning to cover the chicken in crushed Frosted Mini-Wheats, but I realized I had a box of panko, Japanese bread flakes, and so I used that instead.

However, without batter, the result wasn't what I had in mind.

Remark: I've never used panko before. My knowledge on it is limited to the back of the box I bought.

Result:
The panko reminded me of the flavor and texture of the exterior of fried fish. Unfortunately, without batter, I only had chicken with the occasional panko here and there. In fact, it was a dissociated experience. There was the chicken, and then there was the panko.

Box of Panko (Japanese Bread Flakes) (20110413)

As such, I had, rushing on my way to class, realized the importance of making batter: the panko sticks onto it.

[20110424][20161026 Edit]

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20110414:
Today I made crispy fried chicken using a recipe I found online.

Ingredients I Used:
flour, ground pepper, paprika, Krazy Jane Salt, 1 egg yolk, water, flour, salt, ground pepper, chicken, and panko

Steps I took:
Dried Flour mix:
1) Started with 1/2 cup flour.
2) Added freshly ground pepper.

Dried Flour mix (left) and Batter (right) (20110414)

3) Threw on some paprika.
4) Threw on some Krazy Jane Salt.

Batter (in a separate bowl):
5) Beat an egg yolk.
6) Added about 3/4 cup water.
7) Poured that into a mix of 3/4 cup flour,* about 1/2 tsp. salt, and freshly ground pepper.

Coat the Chicken:
8) Took the pieces of chicken out from the fridge.
9) Covered them into the dried flour mix, then the batter, then back into the dried flour mix.
10) Pressed two of the three pieces of chicken onto a plate of panko. Left the third one without panko.

Chicken covered in batter and panko (20110414)

Finally,
11) Poured my vegetable oil into a pot, heated it up, and threw in my three pieces of chicken. I didn't watch the timing too carefully. Instead, I judged how I wanted the crust to turn out. However, I'm guess it took between 10 and 15 minutes.** Then, when I thought the pieces were ready, I broke one of them open. It was done. Then I decided to crack open the other two, just to let the oil and heat rush inside.

*This was 1/12 cup more than called for by the recipe, oops, oh well.
**Occasionally I would add more oil to the pot.

Result and Comments:
Yum, I'm personally satisfied with how the fried chicken turned out. I felt the chicken cooked nicely. It's all juicy. Though it's probably so tasty, because of the oil.

Making this dish today, I learned why its convenient to buy fresh or frozen fried chicken or chicken fingers from the store. However, if you want to have fun, then making batter and dipping chicken in it is the way to go!

Crispy Fried Chicken (20110414)

Further noting on the convenience, I ended up using about two cups of oil. That's a lot just for a couple pieces of fried chicken. After the oil cooled, I filtered it over a piece of paper into a glass jar.

[20110424][20161026 Edit]

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Relevant Links:
Crispy Fried Chicken recipe (Cooks.com)*

*Recipe:

CRISPY FRIED CHICKEN
Printed from COOKS.COM
2 1/2 - 3 lb. cut up frying chicken
Crisco for deep frying
SEASONED FLOUR:
1 1/2 c. flour
1 tbsp. garlic salt
1 tsp. pepper
1 1/2 tsp. paprika
1/4 tsp. poultry seasoning
Combine all ingredients. Set aside.
CRISPY BATTER:
2/3 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1 beaten egg yolk
3/4 c. water
Combine flour and seasonings in a bowl. Combine water and egg yolk. Gradually add to dry ingredients. Heat Crisco to 365 degrees in deep pan or fryer to a depth of about 2". Moisten chicken pieces. Dip in seasoned flour then into batter then back in flour. Fry in hot Crisco for 15 to 18 minutes or until well browned. Drain on paper. 5 to 6 servings.

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Back of the panko box:

Sushi Chef Panko bread flakes are much lighter and crunchier than ordinary bread crumbs. These delicious bread flakes are made in Japan from traditional Japanese bread. The loaves are slowly dried and then shredded into crispy flakes. Panko is basic to Japanese cuisine, but its texture and flavor can add excitement to all types of cooking!

Sushi Chef Panko enhances recipes that call for traditional bread crumbs. Panko creates a deliciously crunchy crust on all types of fried food. These light bread flakes are delightful addition to meatloaf and casserole toppings. Sprinkle Panko atop macaroni and cheese for a crispy, crunchy taste sensation. Try it on baked chicken! Use Sushi Chef Panko to prepare scrumptious stuffed mushrooms or grilled tomatoes!

To use Sushi Chef Panko as a coating for fried fish, dredge the fish lightly in flour. Combine a lightly beaten egg with a tablespoon of water, and coat the fish with the egg mixture. Press the fish into a plate of Sushi Chef Panko. Fry in oil until golden brown.