2 large eggs, beaten
2 cups panko bread crumbs
1/2 cup flour
1/2 teas celery salt
1/2 teas garlic salt
1/2 teas cayenne pepper
4 large skinless, boneless chicken thighs, lightly pounded*(I use 4 boneless, skinless chicken breasts, which I have pounded slightly between two sheets of waxed paper)
1/2 cup oil
Place a rimmed nonstick baking sheet on the lower rack in the oven and preheat the oven to 450. Put the beaten eggs, panko and flour in 3 seperate bowls. Season the flour with the celery salt, garlic and cayenne. Dust the chicken with the flour, then dip in the egg and finally in the pank, pressing to help the bread crumbs adhere.
Pour the canola oil onto the preheated baking sheet. Carefully dip the chicken in the oil, being sure to coat both sides evenly, and set them on the baking sheet. Bake for about 20 to 25 min until they are golden brown and crispy. Turn halfway through and drain on paper towels before serving.
This is a great way to have your “fried chiken taste” without all the oil normally used to make the chicken crispy. Serve with a fresh salad and Sweet and Sour Green Beans, which I am putting on the blog in a minute. They are so good and good for you. Great taste and low calorie.
Chocolate Castles 