Magic Crispy Chicken 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. 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. Basically How To Alert 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. Magic Chicken Still 07 rev32 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:

• Position a rack in center of oven; preheat to 450°. Place a wire rack inside a rimmed baking sheet. Place chicken on rack, then pat dry with paper towels.
• Whisk egg yolk, 1 1/2 Tbsp. mayo, 1/2 Tbsp. mustard, and 1/4 tsp. salt in a large bowl. Add several cranks of black pepper and whisk until smooth.
• Add chicken to bowl and turn pieces several times with tongs until evenly coated; set aside.
• Heat 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.
• 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 one piece of chicken at a time and place in skillet. Using one 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, 10-15 minutes. Let cool.
• Stir honey, cayenne, and remaining ¼ cup mayonnaise and ¼ cup mustard in a small bowl. Season with black pepper.
• Stir chives into honey mustard sauce and serve with chicken.

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Place the butter in a shallow bowl. Dip a few pieces of chicken at a time in butter, then place in bag; seal and shake to coat., Bake, uncovered, at 350° for 50 minutes or until chicken is tender and juices run clear. Serve hot or chilled.