In the Midfield

We chose In the Midfield (Est. 2015) as a cheeky ode to our days playing sports. Our team strives to bring you smart, sophisticated and fresh digital content. Enjoy! 

The ZNC
Editor-in-Chief + Founder
New York City

Get Cookin': The Easiest Panko Chicken Recipe Ever

Get Cookin': The Easiest Panko Chicken Recipe Ever

Whether you are a typical New Yorker in a kitchen the size of a closet or you are blessed with a sprawling counter space, this panko chicken will change your life. Does it do your taxes you ask? Well, no, but when you are pressed for time as a single guy or gal, or a busy parent or well, just don't really like cooking, this is the recipe for you. We've tried it over the last 2 months and you can add whatever spices you like to jazz up your chicken. We were inspired to seek out this recipe after chowing down on a panko chicken salad at Bare Burger in NYC. But what to do if you don't want to deep fry your panko? Say hello to this recipe friends. Make this on a Sunday night and store it up. We got one meal for 2 adults and 2 work lunches out of doubling the below recipe. Happy eating. (Original Recipe adapted from Cook Smarts)

Prep time: 15 min
Cook time: 15-20 min (depending on your oven)
Total time: 30 min
Serves: 4 (In the Midfield Note :We doubled the recipe for 2 adults to create more meals.)

Ingredients

  • Chicken breasts, boneless & skinless – 1 1/4 lb (567 g)  (In the Midfield Note: We got two packets of chicken tenders instead about a 1 lb each; these are easier to deal with.) 
  • Eggs – 1  (In the Midfield Note: We doubled this)
  • Panko breadcrumbs – 1 cup (108 g) (In the Midfield Note: We doubled this)
  • Paprika – 1 Tbsp (7 g) (In the Midfield Note: We kept this measurement roughly.)
  • Salt – 1/2 tsp (3 g) (In the Midfield Note: We kept this measurement roughly.)
  • Black pepper – 1/4 tsp (1 g) (In the Midfield Note: We kept this measurement roughly.)
  • (In the Midfield Note: We tossed in some Cajun seasoning, but throw in whatever you like!) 

Instructions

PREP

  1. Chicken breasts – Slice into strips. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead) (In the Midfield Note: We didn't do this, since we had chicken tenders.)
  2. Prep breading stations – In one bowl or container, whisk eggs with some salt and pepper. Combine panko, paprika, salt, and pepper in a container with a lid or Ziploc bag.
    (In the Midfield Note: We used a big Tupperware container.)

MAKE

  1. Heat oven to 375F / 190C degrees.
  2. Dip chicken into eggs and then toss into panko mixture. Cover with lid or zip bag and shake until panko coats chicken. Brush sheet pan with some oil (In the Midfield Note: We used an olive oil spray.) and spread chicken out onto sheet pan (In the Midfield Note: We used an olive oil spray to spray the actual chicken too. And, we used two sheet pans since we doubled the recipe.)
  3.  Bake for 12 to 15 minutes, until chicken is done and golden. (In the Midfield Note: We baked the chicken for 10 minutes, removed and flipped the tenders and sprayed them with olive oil spray to help them get crispy; then we put them in for another 10 minutes.)
  4. Enjoy! (In the Midfield Note: We eat these on a bed of mixed greens, with fresh salsa and a dipping sauce of our choice e.g. anything from Sir Kensington.)

Picture Credits
Thumbnail and Main Picture: Cook Smarts

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