I spotted this recipe the other day and it made me think of her and illustrated the relative ease with which this could be accomplished for LBA and SoBA.
Oven-Fried Panko Chicken
Gourmet | October 2009
Yield: Makes 4 to 6 servings
Active Time: 20 min
Total Time: 1 hr
- 2 cups panko (Japanese bread crumbs)
- 1/2 teaspoon cayenne
- 1 stick unsalted butter, softened
- 1 chicken (about 3 1/2 pounds), rinsed, patted dry, and cut into 10 serving pieces (breasts cut crosswise in half)
Preheat oven to 450°F with rack in middle.
Stir together panko, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a pie plate.
Stir together butter, 1/2 teaspoon salt, and 1/4 teaspoon 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.
Bake chicken until well browned and cooked through, 30 to 40 minutes. Let stand, uncovered, 5 to 10 minutes to crisp.