Grown Up Chicken Fingers
Monday, February 20th, 2006
So Evan’s request this week was that we have chicken tenders for dinner. The thought of reheating the frozen ones was not too appealing to me so I set out to the grocery store to find something that would do. Just my luck! Chicken tender strips were $1.99 a pound! I love a deal!
Instead of covering them in plain old bread crumbs I decided to use panko bread crumbs. These are a Japanese crumb used in tempura I believe. Nonetheless, they are the new chic ingredient on Food Network, and I bought some a while ago from Earth Fare to use in Chicken Parm.
I kept things simple; a 400 degree oven, a cooling rack placed on top of my baking sheet so that the hot air would create a crisp crust all around. A simple egg wash with 3 eggs, some salt and pepper. The coating was about 1 cup of panko crumbs, a tablespoon of dried parsley, and a teaspoon each of garlic powder and paprika. These only took about 20-30 minutes to cook, just look for the toasty crust. A healthy alternative to the fried ones, Evan said they taste just as good!
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