Crispy Baked Panko Crusted Chicken

Ingrédients

• 3-3.5 lbs bone in chicken pieces (skin removed (see note))
• 3 cups panko bread crumbs
• 1 1/2 teaspoons Kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne
• 1/2 cup mayonnaise
• 1 Tablespoon hot sauce
• 1/4 cup ranch dressing
• 1 Tablespoon Sriracha

Préparation

1. 1

   Preheat the oven to 400 degrees. Line a baking sheet with foil and place a roaster or metal cooling rack on top. Spray it with cooking spray.

2. 2

   In a large gallon zip lock bag, combine the panko, salt, paprika, garlic powder, and cayenne pepper. Seal and shake well to combine.

3. 3

   In a medium sized bowl, whisk together mayo and hot sauce. Dip the chicken into the mayo mixture, coating both sides. Place 1-2 pieces of chicken in the the zip lock bag and shake until evenly coated. Repeat with remaining chicken, placing the finished pieces on the rack. If you have leftover panko in the end, you can sprinkle it on top of the chicken and pat it down. Spray with cooking spray.

4. 4

   Bake for 15-20 minutes (nuggets and tenders) or 40-50 minutes (bone in breasts and thighs), flipping halfway (SEE NOTE). Serve with a dipping sauce made from Ranch dressing and Sriracha.