No apologies: last night’s dinner was Oven-Fried Panko Chicken and wasabi-mashed potatoes. After reading the Couturealist’s ode to le poulet yesterday, I was set on chicken for dinner. Mr. Foodinista tried his hand at this awesome chicken recipe from the October issue of Gourmet. It couldn’t be easier. Just mix together panko (Japanese breadcrumbs) with cayenne, salt and pepper. In another bowl mix softened butter, salt and pepper, then smooth over chicken pieces (Mr. Foodinista used legs). Coat the chicken in the panko mixture and then roast in the oven for 30 minutes or so.
While the chicken was in the oven, he boiled a pound of Yukon Gold potatoes. Meanwhile, in a saucepan he melted 1/2 stick of butter with a couple tablespoons of wasabi paste, and then mixed in a 1/2 cup of sour cream.
Super comforting and super easy and super delicious!