Panko Breadcrumbs Explained

• Japanese panko breadcrumbs are made from regular bread that's been processed into large, irregular crumbs with jagged edges. They don't become packed down like regular breadcrumbs, but remain light and porous. They provide food with a crispy texture, whether it's fried or baked. Panko crumbs come in white or wheat, as well as plain or Italian flavored.

The Prep Work

• To bake chicken with panko breadcrumbs, start with thawed boneless or bone-in chicken. Dunk the chicken into a liquid to help the breadcrumbs stick, as well as add flavor and moisture to the meat. Use beaten eggs or egg whites, buttermilk, melted butter or even a combination of ingredients such as honey and melted butter. Shake off any excess liquid and roll the chicken into the panko crumbs.

Into the Oven

• After you've breaded the chicken pieces, place them on a baking sheet or in a glass casserole. Bake them in an oven set at 400 degrees Fahrenheit for 30 to 45 minutes. When done, the chicken should be golden-brown and fragrant. A meat thermometer inserted into the thickest pieces -- away from the bone -- should read 165 F. Cover the pan loosely with foil if the chicken seems to be browning too quickly. Add a pat of butter or spray the chicken with nonstick cooking spray as it bakes if it seems dry.

Spice It Up

• Plain panko breadcrumbs are like a blank canvas. Season them for endless variations on simple baked chicken. Try a simple lemon-pepper seasoning or use basil, oregano and marjoram for an Italian version of baked chicken. Turn up the heat with Southwestern flavorings such as chipotle chile pepper, cumin and red pepper flakes. Add other ingredients to the breadcrumbs for an even more unique flavor. Combine panko breadcrumbs with flaked coconut, onion powder and a bit of cayenne pepper for coconut chicken. Stir in some grated Parmesan cheese or chopped nuts. Serve baked chicken with a savory sauce such as barbecue sauce, ranch dressing, honey-mustard sauce or a favorite fruit chutney.