30 min
Magic Crispy Chicken
Recipe GLPRaefa7dea5ee67b
Golden-crusted chicken cutlets with a crunchy panko coating, served with a smooth and tangy honey-mustard dipping sauce. The chicken is coated in a savory egg and mayonnaise mixture before being panfried in toasted breadcrumbs, then finished in the oven for perfect crispness. This elegant yet simple dish delivers restaurant-quality results with minimal effort.
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Ingredients
1 large egg yolk
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1½ teaspoons kosher salt, plus more to taste
Freshly ground black pepper to taste
1½ pounds skinless boneless chicken breasts
½ cup extra-virgin olive oil
2 cups panko breadcrumbs
1 tablespoon honey
3 tablespoons finely chopped fresh chives
¼ cup mayonnaise
¼ cup Dijon mustard
Pinch of cayenne pepper
Directions
Position the oven rack to the middle position and preheat the oven to 450°F. In a large bowl, whisk together the egg yolk, 3 tablespoons of mayonnaise, 1 tablespoon of Dijon mustard, 1½ teaspoons of kosher salt, and several grinds of black pepper until the mixture is smooth and fully combined. Pat the chicken breasts dry with paper towels. Holding your knife parallel to the cutting board, carefully slice each breast into ½-inch-thick cutlets (smaller breasts may not require slicing). Place all the cutlets in the bowl with the mayonnaise mixture and toss gently with tongs until each piece is evenly coated on all sides. Set the coated chicken aside.
Heat the olive oil in a medium skillet over medium heat. Test the oil by dropping in a small pinch of panko; if tiny bubbles form immediately, the oil is at the right temperature. Add the remaining panko to the skillet and cook, stirring constantly, until it turns a golden brown color, approximately 5 minutes. Remove from heat and let the toasted panko cool in the pan for about 5 minutes.
Arrange the wire rack on top of the rimmed baking sheet and position it nearby. Using tongs, take one coated chicken piece and place it into the cooled panko. Press the panko firmly and evenly onto all sides of the chicken, ensuring it adheres well. Gently shake off any excess panko and transfer the breaded chicken to the wire rack. Repeat this process with the remaining chicken pieces, spacing them evenly across the rack to allow air circulation. Discard any remaining panko.
Place the baking sheet with the chicken in the preheated 450°F oven. Bake for 10 to 15 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the breadcrumb coating is a deep golden brown. Remove from the oven and let cool for a few minutes before serving.
While the chicken bakes, prepare the dipping sauce. In a small bowl, stir together the honey, cayenne pepper, remaining ¼ cup of mayonnaise, and remaining ¼ cup of Dijon mustard until smooth. Season the sauce to taste with black pepper. Fold in the finely chopped chives until evenly distributed.
Serve the crispy chicken cutlets warm alongside the honey-mustard sauce for dipping.
