- 2 eggs
- 1/2 cup cream or milk
- 2 1/2 cups of panko
- 1 package of onion soup mix
- 2 garlic cloves minced
- 2 tbl parsley
- 12 chicken legs
- butter to top each chicken leg
my nana made the best chicken. pretty bold statement huh?
nana wasn’t the only one who made it though, so did my other grandmothers, my mom, my friends mothers and grandmothers. it seemed like a pretty popular dish back “then”. you know, back when i was little (i’m not giving you a date).
coated in crushed corn flakes and mixed with onion soup, it was a meal i fondly remember from childhood. i can still smell, taste, and remember the look on everyone’s faces when we walked out of the elevator of her apartment building. all us kids were like, YES (imagine hand movements and jumping here)! all the adults pretty much had the same reaction (minus the jumping up and down).
although i make it very similar to my nana, i took her recipe and just brought it up to date. it still has the same smell, almost the same taste, same memories, i just swapped and added things here and there. if she is looking down on me right now, she would be proud. she was a cook, a mentor and an artist. she would love that we were still preparing her recipes even if we did change things up. after all, the memory is still there.
baked chicken with panko
to prep: you need 2 bowls, a baking sheet lined with tinfoil and a preheated oven (350)
- in bowl one whisk eggs and cream (or milk).
- in bowl 2 mix together panko, onion soup mix, parsley and garlic.
- clean your chicken and place in egg mixture.
- dunk your chicken in the egg and then place in panko to coat.
- lay out on a lined baking sheet and put a small cube or pat of butter (or margarine) on top of each piece of chicken.
- bake for 45 minutes to an hour at 350.