Gourmet Today: How to Make Oven-Fried Panko Chicken – Gourmet Magazine
Executive editor John “Doc” Willoughby demonstrates this easy recipe from our new cookbook, “Gourmet Today.” 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. Its a terrific choice for an easy family dinner or casual entertaining. Get the recipe: www.gourmet.com Get the book: www.houghtonmifflinbooks.com
I’d love to have that cookbook.
Marvelous chicken
dont look that nice !!
Is the butter salted or un?
The recipe calls for unsalted butter.
dont really like it.. looks simple..and boring
come on! put it on a complete dish!
It look great