Ok so these are 'oven fried' that doesn't mean 'diet'… If you want can you can very easily leave out the grated cheese, and cut back on the garlic - but you definitely should use the Panko, as it gives the fantastic crunch to this chicken.<br /><br />Serves 4 to 6<br />¾ cup (175 mL) unsalted butter2-3 garlic cloves, minced<br />1 cup (250 mL) panko1 cup (250 mL) bread crumbsâ…” cup (150 mL) freshly grated Parmigiano-Reggiano2 tsp (10 mL) coarse saltFreshly ground black pepperOne 3½ pound chicken, cut up or 10 pieces thighs &/or legs<br /><br />Method:<br />Preheat the oven to 350°F (180ºC)<br />Combine the butter and garlic in a small saucepan, and heat just to melt the butter. Remove from heat and allow to coolish while you prep the rest.<br /><br />Grate the cheese, and mix with the panko, bread crumbs, salt, and pepper in a shallow baking pan. Pour the cooled butter into another baking pan. ( any shallow dish that you can roll the chicken around in will work). <br />Dip each chicken piece into the melted garlic butter, then roll in the bread crumb mixture. Turn until coated on all sides.<br />Arrange the chicken in one layer on a baking sheet. Bake until lightly browned and cooked through, 50 to 60 minutes.
