Not long ago I did a post about my weekly menu planning process and I showed an example of our weekly menu board. After seeing that menu, many readers requested the recipe for this crispy baked chicken with teriyaki sauce. I was already planning on sharing it anyway, but after all the requests it was a done deal. This recipe comes from The Steamy Kitchen Cookbook by the fabulous Jaden Hair. After hearing good things about this book on blog after blog, I knew I needed a copy for myself. As soon as it arrived I read it basically cover to cover and let me tell you, I am pumped. It is chock full of recipes that I can’t wait to try, and by the time I finished looking through it I was practically (okay, literally) drooling.
This is the first thing I have made from the book and it was a great choice. The chicken is baked with a coating of flour and panko to keep it crispy. In fact, it uses the method from my very favorite chicken Parmesan for keeping the breading light and crisp, so I knew this would be a winner. Having the teriyaki sauce on the side made this far better than any chicken teriyaki I have ever tried, that can be coated in an overly sweet and sticky sauce. This way you can control exactly how much sauce you want to use. I was having a hard time deciding on a side dish for this meal but eventually I settled on veggie fried rice from none other than Jaden once again. Her shrimp fried rice is one of my very favorite dinners (also included in the cookbook), so I used the same basic recipe but minus the shrimp and with extra veggies added. Great main dish, great side dish, great meal – case closed.