Wednesday, February 22, 2012

Panko Chicken Strips

When I came home from work last night, Eric and I realized we were without a dinner plan. Not a good thing. As Eric helped get the kids settled, I quickly surveyed the freezer in hopes that my tired brain would be able to piece together something somewhat quick for us to eat. I pulled out a bag of microwavable pasta & veggies (so-so at best...won't bother with that one again) and a bag of chicken breasts knowing I'd be able to create something. I wound up making a chicken dish (see below) that was pretty darned good!

I apologize: I eyeballed the panko and spice amounts last night; the measurements provided below are rough estimates.

Last-Minute Panko Chicken Strips
  • 2 frozen boneless, skinless chicken breasts, thawed and cut into strips (about 1" thick)
  • 3-3 1/2 cups of panko crumbs
  • 1-1 1/2 tsp paprika
  • 1/2 tsp. garlic powder
  • salt (to taste)
  • pepper (to taste)
  • peanut oil (canola oil will work if you have that handy)
  • 1 egg
  • 3/4 c. milk
  • 3/4 c. all-purpose flour

  1. Heat peanut oil in a cast iron pan (fill pan no more than 1/2 way) to 325 degrees.
  2. Defrost and cut chicken into strips
  3. In a shallow pan, mix together panko, paprika, garlic powder, salt, and pepper
  4. In a medium bowl, stir together egg, milk, and flour and stir until no lumps remain.
  5. Dredge chicken strips in egg batter and then coat in them panko mixture.
  6. Add chicken strips (individually) to hot oil and cook until chicken is no longer pink (rotate the strips to ensure even cooking)
  7. NOTE: Cook the chicken in batches to keep the oil from cooling off too much
  8. When  the chicken strips are done, remove them from the oil and put them on a paper towel to drain
  9. Serve hot with your favorite dipping sauce (recommend Paula Deen's honey mustard dipping sauce; our kids vote for ketchup)

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