Looking for delightful recipes that will have your family singing with compliments at the dinner table tonight? Try this – oven-fried chicken with Japanese bread crumbs and a sweet chili mayo dipping sauce – a definite hit! This recipe delivers on great taste and is a revised version of a much loved North American classic; fried chicken.

I recently started cooking with Japanese bread crumbs as I would frequently see recipes involving these delightful bread crumbs on The Food Network. I had to find out what all the fuss was about. Now I understand. Japanese bread crumbs have a great texture and consistency. They also have very little sodium and that is impressive considering most commercially bought bread crumbs are loaded with sodium. Working with Japanese bread crumbs truly allows you as the chef in your own kitchen to create very original recipes for many dishes including chicken, seafood and fish. You can easily adjust the seasoning to suite your family’s dietary needs not mention have fun by creating Cajun, Asian or Mexican inspired menus. You can find Japanese bread crumbs in most groceries stores specifically in the Asian section under familiar brand names such as Asian Family. Japanese bread crumbs are frequently referred to as Panko Japanese Style Breading.

I created a new twist on a much loved classic – fried chicken. I created a healthy version by baking the chicken and using Japanese bread crumbs. I serve the chicken with a cool and creamy coleslaw, new potato salad or rice and lots of seasonal veggies. My family digs into this savory meal with gusto – praises are singing! I used Mrs. Dash Garlic and Herb seasoning to control the sodium but you can use your favourite herbs or spices in the bread crumbs such as Cajun, Mexican Chili powder, sage, thyme, oregano, Parmesan cheese or Montreal Steak Spice.

Oven- Fried Chicken with Japanese Bread Crumbs

Preheat oven to 425 (note; after 25 minutes of cooking time – reduce to 375)

1 whole frying chicken cut into sections wings, legs, breasts, thighs - rinse in cold water and pat dry. Set aside. OR one package of chicken thighs ( I remove the skin)

2 eggs (beat eggs in a medium sized bowl – set aside)

On a large plate add - 1 cup of flour added with 1 tsp paprika, 1 tsp pepper, 1 tsp garlic salt – mix well.

On a large plate add - 3 cups of Panko bread crumbs mixed with 2 tablespoons of seasoning (Mrs. Dash Garlic and Herb) – mix well. Again create your own version and add herbs or spices that you enjoy. My family’s fav right now consists of; 1 tbl of oregano, 1 tbl of basil, fresh ground pepper to taste, 1 tbl of paprika, 1/3 cup of Parmesan cheese, 1/3 cup of seasoned Italian bread crumbs which is added to the Panko bread crumbs and tossed lightly.

Working with one piece of chicken at a time - coat each piece of chicken in flour mixture. Tap off excess flour and then dip in egg mixture followed by a coat in the Panko bread crumbs. This method is known as “dredging.” Pat bread crumbs down. Set chicken piece aside on a large plate. Continue to coat and dip all pieces. Place chicken pieces on a large cookie sheet or broiling pan (use bottom of pan only) that has been slightly oiled (prevents from sticking) or lined with parchment paper. Place in preheated oven and bake for about 25 minutes at 425. This will create a nice crispy crust. Reduce the temperature to 375 and continue to cook the chicken pieces for 25 minutes or until juices run clear.

Just a note when cooking with raw chicken – remember to clean and bleach your prep area really well afterwards.

I served my oven fried chicken pieces with a chili mayo dip. Easy to make – here it is;

Chili Mayo Dip

1/2 cup of light Mayo

2 Tbsp of light sour cream

1 Tbsp of Thai Sweet Chili Sauce (such as Asian Family)

1 tsp of honey

Mix all ingredients in a bowl and serve alongside oven-fried chicken.

Come visit me next week and I’ll share more Let’s Eat originals with you!

Until next time; Let’s Eat