Active Time

　　20 min

　　Total Time

　　1 hr

　　For those with a fear of frying, this oven method produces moist, flavorful meat and all of the requisite crunch—thanks to the crisp panko bread crumbs—with none of the usual mess. It's a terrific choice for an easy family dinner or casual entertaining.

　　

Ingredients

Makes 4 to 6 servings

　　2 cups panko (Japanese bread crumbs)

　　1/2 teaspoon cayenne

　　1 stick unsalted butter, softened

　　1 chicken (about 3 1/2 pounds), rinsed, patted dry, and cut into 10 serving pieces (breasts cut crosswise in half)

　　

Step 1

Preheat oven to 450°F with rack in middle.

　　

Step 2

Stir together panko, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a pie plate.

　　

Step 3

Stir together butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl, then brush all over chicken. Add chicken, 2 pieces at a time, to crumb mixture and coat evenly on both sides, pressing chicken into crumbs to help them adhere, then transfer, skin side up, to a shallow baking pan.

　　

Step 4

Bake chicken until well browned and cooked through, 30 to 40 minutes. Let stand, uncovered, 5 to 10 minutes to crisp.