To make panko oven-fried chicken, brush chicken pieces with butter seasoned with salt and pepper; dip the pieces in a mixture of 2 cups of panko crumbs, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper; and then bake the chicken skin side up in a preheated 450 degree Fahrenheit oven for 30 to 40 minutes. Let the chicken rest for five to 10 minutes before serving.
Panko crumbs are large Japanese-style breadcrumbs made from crustless bread. They give foods a crunchy exterior. When making oven-fried chicken for four to six people, choose about 3 1/2 pounds of bone-in chicken pieces or one 3 1/2-pound frying chicken cut into serving-size pieces. Rinse the chicken to clean it, and pat it dry before brushing on the butter to ensure that the butter sticks to the chicken skin.
To get a nice crust, spread the crumb mixture in a pie plate, and push the buttered chicken pieces firmly into the crumb mixture. Mix up the flavor by changing the seasonings used. Try adding some grated Parmesan to the crumb mixture or fresh chopped herbs. Mix a little Dijon mustard into the melted butter, or substitute herb-infused olive oil for the butter.