Magic Chicken

Why is it magic, do you ask? Because it has fewer than ten ingredients. It is coated in a luxurious bed of golden toasted panko that results in a satisfying crunch akin to something fried. And this is oil splatter free, and while I love art, there is no need for my backsplash to look like a Jackson Pollock painting. This beauty is baked in the oven and finished with a lovely tangy-sweet sauce and bright chives.

RECIPE

Ingredients:

• 1 large egg yolk

• 3 tablespoons plus 1/4 cup mayonnaise

• 1 tablespoon plus 1/4 cup Dijon mustard

• 1 1/2 pounds skinless, boneless chicken breasts

• Kosher Salt

• Freshly cracked pepper

• 1/2 cup extra virgin olive oil

• 2 cups panko breadcrumbs

• 1/2 teaspoon paprika

• 2 tablespoons honey

• 1/8 teaspoon cayenne pepper

• Pinch of chili flakes

• 3 tablespoons finely chopped chives

Instructions:

• PREP THE CHICKEN: Position a rack in center of oven; preheat to 450°F. Place chicken on rack, then pat dry with paper towels. In a large bowl, whisk egg yolk, mayonnaise, Dijon, salt, and several cranks of black pepper in a large bowl until smooth. Add chicken to bowl and turn pieces several times with tongs until evenly coated; set aside.

• FOR THE PANKO: Heat oil in a medium skillet over medium heat. Once hot, add panko and paprika and cook, stirring constantly with a wooden spoon, until crumbs are golden brown, about 5 minutes. Remove skillet from heat, season with salt and let cool about 5 minutes.

• ASSEMBLY: Set chicken next to panko and place a wire rack inside a rimmed baking sheet. Using tongs, place a piece of chicken in the panko mixture and pat all over with panko, pressing firmly to adhere. Lightly shake off excess and place chicken on rack. Repeat with remaining chicken pieces, transferring each to rack and spacing evenly apart. Discard any remaining panko.

• Bake chicken until cooked through and breadcrumbs are a deep golden brown, 15-20 minutes. Let cool slightly.

• FOR THE SAUCE: Whisk honey, cayenne, chili flakes and remaining ¼ cup mayonnaise and ¼ cup Dijon mustard in a small bowl. Season with black pepper. Stir chives and serve alongside chicken.

• SIDE: I like to serve this alongside a light side salad. I’ll whip up a quick mustard vinaigrette and toss it with whatever greens I have on hand.

  • Mustard Vinaigrette

    • 1 tablespoon Dijon mustard

    • 1½ tablespoons red wine vinegar or sherry vinegar

    • 1 tablespoon fresh lemon juice

    • Salt & freshly ground pepper

    • ½ cup extra virgin olive oil

    • 1 small garlic clove, grated