Friday, June 7, 2013

Chicken Fingers

* 1 lb chicken breasts, cut up
* 2 eggs
* 1/2 cup AP flour
* 2 cups panko  bread crumbs
* 1 tsp garlic powder
* 1 tsp lemon-pepper
* 1/2 tsp cayenne
* 1/2 tsp salt
* 1/2 tsp pepper
 * oil for browning

1.  Preheat oven to 350 F.
2. Beat the eggs in one shallow bowl or pie plate, and put the flour in a second shallow bowl or pie plate. Season the flour if desired with salt and pepper
3. In a third shallow bowl or pie plate combine the panko, garlic powder, lemon-pepper, cayenne, salt and pepper.
4. Heat the oil in a large saute pan over medium heat.
5. Dredge the chicken in the flour, the eggs, and then the seasoned panko.
6. Brown the chicken on both sides until golden and crispy, then transfer to a wire rack on a cookie sheet.
7. Cook for 12-15 minutes until fully cooked through.

I sprayed my wire rack before putting it on the cookie sheet.  Placing the chicken on the rack elevated it and allowed the chicken to cook and not get soggy on either side.  The original recipe called for the chicken to be fully fried, but this method worked well for our family. Also, I only had lemon-pepper panko (always on hand since we love lemon pepper panko salmon), so I skipped the lemon-pepper seasoning and used the flavored panko.  The kids loved these even though they had a little kick!

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