PANKO CHICKEN TENDERS BAKED RECIPES

Steps:

• Position a rack in center of oven; preheat to 450°. Place a wire rack inside a rimmed baking sheet. Place 1½ lb. chicken thighs on rack, then pat dry with paper towels. → The cooling rack is crispy food's best friend
• Whisk 1 egg yolk, 3 Tbsp. mayonnaise, 1 Tbsp. Dijon mustard, 1½ tsp. salt, and several cranks of black pepper in a large bowl until smooth.
• Add chicken to bowl and turn pieces several times with tongs until evenly coated; set aside.
• Heat ½ cup oil in a medium skillet over medium. After about a minute, test oil to see if it’s hot enough by adding a pinch of panko. If tiny bubbles appear instantly around each bit of panko, you’re good to go. → Panko is the best thing to buy at the grocery store
• Add remaining panko and cook, stirring constantly with a wooden spoon, until crumbs are golden brown, about 5 minutes. Make sure to get around the edges and incorporate darker crumbs that form at the perimeter.
• Remove skillet from heat and let cool several minutes. Place skillet on work surface next to bowl of chicken and wire rack.
• Using tongs, take 1 piece of chicken at a time and place in skillet. Using 1 hand, pat surrounding toasted panko over top of thigh, pressing firmly to adhere. Turn chicken and repeat on other side with more crumbs. Lightly shake off excess crumbs. Transfer chicken to wire rack.
• Repeat with remaining chicken pieces, transferring each to rack and spacing evenly apart. Discard any remaining panko.
• Transfer sheet to oven and bake chicken until fully cooked through, juices run clear when pierced with a knife, and breadcrumbs have gone a couple of shades past golden into deep brown territory, 15–20 minutes. Let cool slightly.
• Stir 1 Tbsp. honey, a pinch of cayenne, and remaining ¼ cup mayonnaise and ¼ cup Dijon mustard in a small bowl. Season with black pepper. Stir 3 Tbsp. chives into honey mustard sauce.
• Serve honey mustard sauce alongside chicken.

Steps:

• Marinate the Chicken: To a mixing bowl, add coconut milk, ½ tbsp rice vinegar, and salt. Stir to combine. Place the chicken into the mixture, and cover the bowl with plastic wrap. Refrigerate overnight (or minimum 6 hours).
• Bake the Chicken: Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Spray a baking rack generously with cooking spray, and place on top of the baking sheet. Set aside.
• Place shredded coconut on a cutting board, and run your knife through it a few times to slightly chop it into smaller pieces. Add chopped coconut to a shallow bowl along with the panko, and toss to combine. Using tongs, remove one piece of chicken from the coconut milk, letting the excess liquid drip off. Place the chicken in the coconut mix, and coat the chicken in the breading, pressing gently to adhere. Place the chicken on prepared baking rack. Repeat with remaining chicken. Gently spritz the tops of the chicken with cooking spray. Bake for 18-22 minutes until the internal temperature of the chicken reaches 165 degrees.
• Meanwhile, make the Hot Honey Mustard: To a small mixing bowl, add mayonnaise, dijon, hot honey, ½ tbsp rice vinegar, and cayenne. Whisk well to combine.
• Serve coconut chicken with hot honey mustard dip, and enjoy!