Panko Crusted Chicken with Spring Onion Mash

Breaded chicken has always held a special place in my heart. As a child I was an extremely picky eater so breaded chicken is something I definitely remember eating a lot of. As a lazy student on a budget, and lacking in time or the desire to cook proper meals, oven-from-frozen crispy chicken was a staple part of my diet.

Nowadays I hardly eat it. In America battered chicken is much more popular, and the breaded chicken I did manage to find wasn’t very nice, not to mention it seems so unhealthy to me now. However, there’s this unwritten rule that anything you make yourself is automatically 10 times healthier than something you find in freezer section so I decided to make my own.


For the chicken (serves 2):

  • 1 chicken breast
  • 2 cups panko crumbs
  • 1 tbsp dried, mixed herbs
  • 1 egg
  • 1 tsp salt
  • spray olive oil

It’s actually really simple and didn’t even take as long as I was expecting. I used panko because it always seems to turn out so much crispier than regular breadcrumbs. Just slice your chicken into strips, beat the egg in a small bowl or mug and mix up the panko and herbs in another bowl. Preheat your oven to 425F and dip each piece of chicken into the egg and the straight into the panko mix. Push the panko onto the chicken so you can get as much to stick as possible. This actually make a surprising difference to how much of the breadcrumbs you can get to coat the chicken. Lay the coated chicken onto a baking tray, sprinkle each piece with a little salt and then spray with oil. Turn the pieces over and spray again then bake for 30 minutes until crispy, turning halfway.


For the mash:

  • 1 potato
  • 1 rutabaga or turnip
  • 5 spring onions
  • 1 tbsp butter
  • 1/2 cup milk

I wasn’t quite sure what to serve with the chicken. Fries is the obvious choice but it’s been years since I bought oven fries and I wanted something a little healthier and that I could make myself. Since this month is scallion month I decided they’d make a nice, tasty mash and I liked my rutabaga mash from last month so much I decided to build on that. Peel and finely chop the potato and swede then boil for at least 30 minutes. Chop the scallions and fry them in the butter. When the butter and onions are browning, add the milk and then turn off the heat. Allow the milk to thicken slightly while you mash the vegetables and then mix it all up together.


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