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–+ servings

Mozie’s Crispy Panko Chicken

This hearty recipe from Mozie’s in Gruene is a real crowd-pleaser. It gets extra crunch from panko crumbs and a nutty flavor from freshly grated cheese. As a bonus, Mozie’s also provided its recipe for the house-made Creamy Chipotle Sauce. Toss the sauce with angel-hair pasta and serve the crispy chicken sliced and arranged on top. 
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Course Entrées
Servings 6 servings

Ingredients
  

Chicken

  • 2 pounds boneless skinless chicken breasts sliced lengthwise and pounded ½-inch thick
  • 1 cup Italian salad dressing
  • 1 cup panko breadcrumbs
  • ⅓ cup grated Pecorino Romano cheese
  • 3 Tablespoons lemon pepper
  • 1 cup all-purpose flour
  • 3 large eggs
  • Canola or vegetable oil for deep-frying

Pasta

  • 12 ounces angel-hair pasta
  • 2 cups Chipotle Cream Sauce (see Notes)
  • 1 red bell pepper julienned
  • 4 cups baby spinach
  • 1 medium tomato diced
  • Grated Pecorino Romano cheese for garnish
  • Lemon wedges for serving

Instructions
 

Chicken

  • Prepare the chicken In a medium bowl, toss the chicken with the Italian dressing. Refrigerate for at least 1 hour and up to overnight. Remove the chicken from the marinade and pat dry.
  • In a shallow bowl, mix the breadcrumbs with the cheese and lemon pepper.  In a separate shallow bowl, spread the flour in an even layer. In a third shallow bowl, lightly beat the eggs.
  • Dredge the chicken breast pieces  in the flour, shaking off any excess, then dip in the egg wash. Dredge in the panko mixture, pressing on the chicken pieces to help the breadcrumbs adhere. Transfer to a large plate.
  • In a deep heavy-bottomed pot, heat 3 to 4 inches of oil to 350°F. Working in batches, fry the chicken until cooked through and golden brown on the outside, about 5 minutes.  Transfer to a paper towel–lined plate and let rest for at least 5 minutes. Slice the chicken.

Pasta

  • Cook the pasta according to package instructions.
  • In a large skillet, cook the sauce with the bell pepper, spinach, and tomato over moderate heat, stirring, until the spinach is wilted. Add the cooked pasta and toss to coat.
  • Divide the pasta between 6 shallow bowls and top with the sliced crispy chicken. Garnish with grated Pecorino and serve right away with lemon wedges.

Notes

Recipe and photo courtesy of Mozie’s.
Get the recipe for Mozie’s Chipotle Cream Sauce here.
Tried this recipe?Let us know how it was!