Use skin-on 7-8 oz bone in chicken breast. Mix eggs and milk (50% of each) in bowl with salt and pepper. Dredge chicken in flour, dip in egg/milk wash then roll in Caribbean Coconut Panko (code 03510). Brush with melted butter and bake at 350° until golden brown.
Mix in bowl, lean ground turkey, finely diced onions, red peppers, garlic powder, beaten eggs, ketchup, Sriracha sauce, salt and pepper and Authentic Japanese Panko (code 01020). Mold into pan, add more ketchup, Sriracha sauce and Panko on top. Bake in oven at 350 until internal temperature reaches 165°.
Cut chicken breast into 1 inch cubes, dust chicken with dry Tempura Batter Mix (code 07230). Dip in prepared tempura batter and coat with Authentic Japanese Panko (code 01020). Deep fry at (375°F) until done. Top with a white butter sauce and sprinkle with shaved almonds.
Blend Authentic Japanese Panko (code 01020) with parsley, grated parmesan cheese and a little olive oil, & set aside. Mix Dijon mustard, mayonnaise and garlic. Dip chicken breast into mayonnaise/mustard mixture and roll in Upper Crust Enterprises Authentic Panko (code 01020) . Bake in oven at 350 degrees until done.
Blend nonfat dry milk, all purpose flour, dry mustard, garlic powder, pepper, minced dried onions & paprika. Dust whole split chicken breasts, in flour mix. Dip in a mixture of beaten egg whites and buttermilk then roll in Authentic Japanese Panko (code 01020) generously coating the chicken and lightly pressing the panko into the chicken.
Dust boneless chicken breast in flour then dip in egg wash and then in Coconut Panko (code 03510). Pan-fry at 350-375°F until done; set aside. For the sauce, pour boiling water and rum over raisins and let sit for 10 minutes. Remove from heat and take out raisins. To the residual water, add melted butter
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
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.