Authentic Panko out of the Grinder

Upper Crust Enterprises, Inc. shares the history, making and uses for their traditional Japanese Panko Breadcrumbs and Tempura Batter Mix. Chapters: History of Panko, Our Process, Who is Upper Crust, Menu Applications. Learn how to make: Chicken Katsu or Tonkatsu, Award-Winning Onion Rings, and Top Crusted Crispy Baked Chicken or Fish.

Gently blend cooked turkey stuffing, with diced turkey, frozen corn and peas. Roll into a 2 oz ball and flatten into a 3 inch disc. Dust turkey dinner disc in dry tempura batter mix (07230), and dip in prepared tempura batter mix then roll in Authentic Japanese Panko (01020) coating liberally. Deep fry until brown,

Smoked chicken breast (smoked with lemon and orange peels, herbs de provence, Panko breadcrumbs and brandy) with oven roasted Portobello mushroom topped with sautéed pan dressing (Authentic Japanese Panko (code 01020), yellow onion, corn, Bartlett pear, rosemary and dill, sautéed in butter). Glaze chicken with a reduction of Yuzu juice, mirin salt and pepper.   Serve

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Coat chicken breast in Authentic Japanese Panko (code 01020) and Parmesan cheese, pan fry until done. Serve with a baked Roma tomato (filled with a stuffing of panko, Parmesan, egg, ricotta, lemon zest, thyme, rosemary, parsley, and flour). A side of Panko fettuccine pasta tossed with herbed brown butter and toasted panko. And sautée asparagus

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Stuff debone chicken thigh with stuffing made with brown butter, shallots and garlic, Authentic Japanese Panko (code 01020), chopped rosemary, chives, and Parmesan. Wrap with bacon and sear in a sauté pan and finish in a 350 degree oven. Dip a chicken leg in egg wash, dust in flour, dip in egg wash then roll

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Soak raw chicken wings in buttermilk for 5-10 minutes. Blend seasoned flour with Authentic Japanese Panko (code 01020). Target a 1 to 1 ratio of flour to Panko. Drain the wings and roll them in Panko blend. Deep fry at 350 degree until done.  The wings come out extra crispy and can be sauced without

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Use chicken thigh trim pieces (approx ½ inch thick strips) – dredge trim pieces in dry Coconut Batter mix (code 09230). Dip in prepared Coconut batter made with water then coat with Caribbean Coconut Panko (code 03510). Deep fry at 350-375º until done. Serve with a dipping sauce. Great for a to-go menu.

Dredge skinless chicken thigh in dry Coconut Batter mix (code 09230). Dip in prepared coconut batter made with cold water then coat with Upper Crust Caribbean Coconut Panko (code 03510). Deep fry at 350-375º until done. Slice into 1-inch strips and serve with a sweet pineapple katsu sauce.

Blend Italian Seasoned Panko and Parmesan. Dust chicken breast in dry tempura batter mix (code 07230) and shake off excess. Dip in prepared tempura batter made with water and a dash of lemon juice. Roll in seasoned Panko mix pressing Panko blend into the batter. Pan fry, or deep fry until done. Top with marinara

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Blend dry mustard, garlic powder, black pepper, onion powder and seasoned salt into softened butter. Spread seasoned softened butter on chicken pieces (thigh, leg, or breast) until well coated. Roll in Authentic Japanese Panko (code 01020) and generously coat the chicken pressing the Panko into the chicken. Brush the Panko with melted butter and bake

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