Oven Fried Panko Chicken

Mother Nature has really been good to us here in the Northeast this winter.  Barely any snow, mild temperatures, sunny days...I'll take it!  This week temps are going to be in the 60s most days, which is a rarity in mid-March.  As the spring weather enters I think more about picnics and outdoor eating - something I really enjoy doing.

And this chicken is perfect for what I've been thinking about.

I served it (indoors) over the weekend with baked macaroni and cheese, but a pasta salad of some sort (like this one!) would be a great picnic side dish to accompany this.  

Who else is ready for spring to officially start?

Oven Fried Panko Chicken

slightly adapted from Epicurious

2 cups panko bread crumbs

1 teaspoon cayenne powder

salt and pepper

6 tablespoons butter, softened

12 chicken thighs, bone-in and skin on, rinsed and patted dry

Preheat oven to 450 degrees and place rack in middle.

Combine panko, cayenne, and a little salt and pepper.  Put mixture in a shallow dish.  

Stir together butter with a little salt and pepper in a bowl, then brush all over chicken.  Add chicken to crumbs and gently press them into chicken so they stick.  Place chicken in a baking dish as you go, skin side up.

Bake until browned and cooked through, about 40 minutes.  Let stand for around 10 minutes to crisp up.  Serve warm or at room temp.