Monday, April 11, 2011

Chinese 5-Spice Oven Fried Chicken

I took this one from Marci's blog (she got it from Family Circle), because I'm always looking for new, easy ways to make chicken the whole family will like. This recipe did not disappoint...the panko make for a crispy coating and the Chinese 5-Spice was a nice flavor that differed from our usual offerings. The only thing I would add for this is a dipping sauce, so I'll work on that for next time.


1 1/2 cups panko bread crumbs
1 tsp. Chinese five spice powder
1 tsp. salt
1/4 cup honey
1 Tbsp. lemon juice
1 broiler-fryer chicken (about 3-1/2 pounds), cut into 8 pieces, skin removed (I used 2 really big chicken breasts)

1. Heat oven to 450 degrees F. Fit a large rimmed baking sheet with a wire rack. Coat rack with nonstick cooking spray.

2. In a shallow dish, whisk together panko, Chinese five spice and salt. In a medium-size bowl, whisk together honey, 1 tablespoon warm water and lemon juice.

3. Dip each piece of chicken into the honey mixture, shaking off excess. Roll in the panko mixture, pressing to adhere and place on the prepared rack.

4. Bake chicken pieces at 450 degrees F for 15 minutes. Spritz chicken with nonstick cooking spray and bake an additional 30 minutes or until internal temperature registers 170 degrees F on an instant-read thermometer. (I only baked mine an additional 15 minutes and the chicken was done)

5. Remove chicken from oven and serve immediately.

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