In the never-ending narco war that is the war on being overweight one is always in the search of the healthy unhealthy alternative. What is that? That’s a dish that’s mildly healthy for you while posing as an unhealthy for you dish. For me my vision quest always leads me back to fried chicken. I don’t know why fried chicken is so important to me, maybe it’s my childhood affinity for chicken nuggets, but when I see fried chicken I pretty much can’t resist it.
But the siren call of fried chicken, much like the Sirens of Greek mythology can lead to your demise ultimately. Or at least the demise of your waistline. So what makes fried chicken so perfect? It’s really the fact that you get this crunchy exterior and a tender juicy interior. This unholy alliance makes for a dish that is always satisfying.
So what’s my fried chicken healthy alternative? Baked panko crusted chicken thigh. Let’s dissect each portion of the dish, baking it obviously is a healthier alterantive than frying. Next the panko, why panko? Panko helps create an extremely crunchy exterior without having to use a lot of it. Also unlike your typical breadcrumb, panko doesn’t tend to get mushy or awkward tasting when you bake it. Finally, the chicken thigh, unlike its more popular sibling the chicken breast, the chicken thigh has more flavor and fat which allows for a tastier end result. Chicken breast peaked in high school, chicken thigh is going to become the next C.E.O of some gigantic chicken conglomerate. Chicken tangent.
Anyways, this dish is super easy to make and requires very little effort. It’s perfect for a weeknight dinner or if you want to put it in on a sandwich, it’s way tastier than boring old grilled chicken.
Recipe – Panko Crusted No Fry Chicken Thigh
1 Chicken Thigh
1/2 Tbsp. Mayo
1/2 Tbsp. Dijon Mustard
1/2 Cup of Panko
1 Tbsp. Coconut Oil
Mix the mayo and mustard
Brush it onto the chicken
Then cover it in the panko
On a baking sheet, heat the coconut oil in the oven at 350F.
Once the oven is fully heated, add your chicken to the sheet and cook for 30 minutes (or until cooked)
- 1 Chicken Thigh
- ½ Tbsp. Mayo
- ½ Tbsp. Dijon Mustard
- ½ Cup of Panko
- 1 Tbsp. Coconut Oil
- Mix the mayo and mustard
- Brush it onto the chicken
- Then cover it in the panko
- On a baking sheet, heat the coconut oil in the oven at 350F.
- Once the oven is fully heated, add your chicken to the sheet and cook for 30 minutes (or until cooked)