Saturday, July 14, 2012

Panko Crusted Chicken Tenders

I combined a few different recipes I have to make these beauties.  They are flavorful and so crisp.  I don't like frying in the kitchen, but I make an exception for these.  You WILL have to double this recipe if you want to feed more than 3 people, because NO one can eat just one.
  • 6 chicken tenders
  • 2 eggs
  • 1/3 C. all-purpose flour
  • 2 T. confectioners’ sugar
  • 1 t. kosher salt
  • 1 t. Tony Chachere’s Creole Seasoning
  • 1 t. paprika
  • 1 ½ C. panko bread crumbs
  • 1 C. canola or vegetable oil (for frying)
  1. Preheat canola or vegetable oil to 350 degrees or until a little sprinkle of flour fizzles in the oil
  2. Use 3 shallow bowls, combine the flour, sugar, salt, Creole Seasoning, and paprika in the first one, beat the eggs in the second, and put the panko in the last
  3. Using tongs, dredge the chicken through the flour mixture, then the eggs, and finally the panko
  4. Cook for 4 minutes on each side
  5. Remove and allow the tenders to drain on a paper towel lined plate
  6. Serve immediately
Tips and Tricks:
  • I serve this with Honey Mustard or Pepper Jelly Sauce.  Follow my links for each recipe.
  • You can also use this recipe for nuggets.  Simply cut the tenders into inch long pieces.  Nuggets will only need about 4 minutes total to cook.
  • The confectioners’ sugar is the SECRET ingredient for this recipe.  You won’t taste that it is there, but you’ll miss it if you leave it out.

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