Poultry
Oven Fried Chicken
Monday, 21 October 2013
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.
- Published in Panko Recipe Suggestions, Recipe Suggestions
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Baked Crispy Chicken Dijon
Monday, 21 October 2013
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.
- Published in Panko Recipe Suggestions, Recipe Suggestions
Almond Chicken with Crispy Panko
Monday, 21 October 2013
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.
Baked Coconut & Baileys Chicken (Video)
Monday, 21 October 2013
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
- Published in Panko Recipe Suggestions, Recipe Suggestions
Worlds Best Crispy Panko Chicken
Monday, 21 October 2013
Gently spray Authentic Japanese Panko (code 01020) with vegetable oil and mix in Parmesan cheese, pepper, and parsley; set aside. Add dry hot mustard and granulated garlic to tempura batter mix (code 07230). Roll chicken in the dry tempura mix and shake off excess. Dip chicken in prepared tempura batter and then coat with Panko
Crispy Katsu
Monday, 21 October 2013
Pound chicken thigh, pork cutlet or beef cutlet to 1/4 inch thick. Mix granulated garlic, black pepper and seasoned salt to dry Tempura Batter mix (code 07230). Dredge protein in dry tempura batter mix then dip in prepared tempura batter made with water or beer and coat with Authentic Japanese Panko (code 01020). Deep fry