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Crispy Panko Fennel Chicken

Panko Fennel Chicken

The addition of ground fennel seeds adds intriguing but subtle flavor to chicken and the panko creates a crispy coating.  You can serve this chicken as a main dish or cut up cold pieces for salad.


2-3 pounds of chicken, any combination of your favorite pieces
2 cups panko
1 tablespoon fennel seeds, chopped into powder
1/2 teaspoon salt
1/4 cup melted butter or olive oil


Preheat oven to 450
You can leave the skin on the chicken, or remove it. In a bowl or on a plate, mix together panko, ground fennel seeds and salt. Cover each piece of chicken with panko, patting the panko down a little so it sticks. The coating doesn’t have to be too thick.

Put chicken pieces in a baking pan or on a rimmed cookie sheet. Drizzle a little melted butter or oil evenly over each piece.

Bake until the panko is nicely browned and the chicken is cooked through, between 35-50 minutes, depending on what chicken pieces you are using. (breasts take less time to cook than thighs).


Recipe Time: 1- 1  1/2 hours
Approximate Servings: 2-4

  • Most grocery stores sell fennel seeds in the spice aisle. The easiest way to grind them into powder is using a coffee grinder (although you should have one just for spices, unless you want fennel-flavored coffee the next morning.) You can also use a knife to chop the seeds up into a fairly fine powder.
  • Panko is the breadcrumbs used in Japanese cooking. The crumbs are larger and crunchier than regular breadcrumbs.
2 Comments leave one →
  1. February 19, 2010 12:48 am

    I like this, it’s along the lines of “Shake ‘N Bake,” but you know exactly what’s going into it.


  1. Crispy Panko Fennel Chicken « The (modern) Busy Girls' Cookbook

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