Oven-Crisped Chicken

Oven-Crisped Chicken
By: Williams-Sonoma

High in Protein- Low in Saturated Fat

1 teaspoon canola oil
1 cup panko dry crumbs
2 teaspoons sesame seeds
½ teaspoon paprika
¼ teaspoon onion powder
Kosher salt and freshly ground black pepper
1 large egg white
1 to 1 ¼ lb skinless, boneless chicken breasts, cut with the grain into strips ¾ inch wide
Canola-oil cooking spray

Remove the center rack from the oven and cover it with a sheet of foil, leaving 1” uncovered on all sides so that heat can freely circulate once the rack is returned to the oven. Brush the foil lightly with the canola oil and set the prepared rack aside. Preheat the oven to 450 degrees.

In a wide, shallow dish, stir together the panko, sesame seeds, paprika, onion powder, ½ teaspoon salt, and 1/8 teaspoon pepper. In another dish, beat the egg white until foamy. Roll 1 piece of the chicken in the egg white; shake it lightly to release the excess. Then roll it in the seasoned panko, coating evenly and pressing with your fingers to help the mixture adhere. Place the chicken on a plate and repeat until all the chicken is coated.

One by one, coat the chicken pieces on all sides with cooking spray and place them in a single layer on the prepared oven rack. Slide the rack into the center of the oven. Bake the chicken pieces until the coating on the bottom is light golden brown, about 10 minutes. Using tongs turn the chicken pieces and continue to bake until the pieces are golden brown all over and the meat is opaque in the center, 10-12 minutes longer. Transfer the chicken to a serving plate and let rest for 10-15 minutes. The coating becomes crisper as it sits. Serve warm.

Makes 4 servings.