Skip the deep-fryer for this genius recipe.
Until I tried this recipe, I was a boneless, skinless, chicken breast kinda gal.
Recently, though, I’ve been tempted by the dark (meat) side.
Simply Recipes / Getty Images / Lauren Bair
Forget about the iced layer cake that always came with it.
Still, I have no desire to mimic my Southern friends culinary charms.
If you ask me, deep-frying is a messy, potentially dangerous hassle.
Simply Recipes / Lauren Bair
So how can a noncommittal cook like me achieve crunchy, dark-meat goodness without the blistering oil bath?
This professional goddess serves up craveworthy crunch on a baking sheet in the oven.
You begin by mincing the garlic and thyme, seasoned with salt and pepper, in a food processor.
The finished breadcrumbs have the texture of coarse sand with colorful flecks of herbs and citrus.
If actual sand tasted this good, I would have eaten a lot more of it as a kid.
Wine does the same, and its pleasant to sip while you cook.
The pack looked like one of those A.I.-generated images of chickens with too many legs, but it worked.
After about an hour in the oven, you’re ready to eat.
You’ll be raining panko and loving it.
Personally, Im happy to eat it after its had a stint in the fridge.
