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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Spray Authentic Japanese Panko (code 01020) with vegetable oil and mix in granulated garlic, parsley flakes, onion salt, oregano, and Parmesan cheese; set aside. Lightly pound chicken breast until thin and stuff with your favorite stuffing mix; roll chicken tight. Dip in melted butter and egg mixture then generously roll in Panko breadcrumb mixture. Bake

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Sautee finely chopped onions and garlic in butter or olive oil. Add parsley flakes, salt, coarse ground pepper and grated Parmesan cheese. Blend with Authentic Japanese Panko (code 01020). This mixture can be used to top mushrooms, or to stuff chicken, pork, beef, and seafood. For a superior stuffing, add crab or chopped sausage. For

Spray Authentic Panko (code 01020) with vegetable oil and mix in Italian Seasoning, white pepper and garlic powder. Set aside. Pound chicken breast to a thin cutlet and place breast face down. Spread butter on inside of chicken and sprinkle with parsley and oregano. Place Swiss cheese on chicken and roll tightly keeping cheese inside

Dust a pounded chicken breast with dry Coconut batter mix (code 09230) and shake off excess. Dip in prepared Coconut batter then roll in Coconut Panko (code 03510) applying liberally. Deep fry at 350-375°F until golden brown. Serve on a King’s Hawaiian roll with a pineapple slice and sweet mango salsa.

Dust chicken strips in dry Tempura Batter mix (code 07230) seasoned with lemon pepper, and red pepper powder. Then dip in prepared tempura batter made with beer instead of water and seasoned with lemon pepper and red pepper powder. Roll in Authentic Japanese Panko (code 01020) and deep fry at 350-375 degrees until golden brown.

Mix mayonnaise, Dijon mustard, Tabasco hot sauce, and black pepper. Dip chicken strips in mayonnaise mixture and roll in Authentic Panko breadcrumbs (code 01020). Brush with melted butter and bake in a 350 degree oven until done. Serve with your favorite dipping sauce.

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Bailey's Caribbean Coconut Chicken

Blend Upper Crust Enterprises Caribbean Coconut Panko (code 03510) with Bailey’s Irish Cream liquor and melted butter until it is a light coarse crumb paste. Spoon Panko mixture on top of chicken breast fillets and bake in a 350 degree oven until done. For an extra crispy topping broil for a few minutes to brown

Pound chicken breast or veal until thin. Dust with flour mixture (flour, lemon pepper, garlic & salt) then dip in egg wash and roll in Authentic Japanese Panko (code 01020). Pan fry until done. Squeeze fresh lemon juice on top. For a slightly thicker coating instead of flour or egg dip, replace with Tempura batter

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