By Angela McGowan
We love chicken fingers, and when I want to bake them instead of frying, I always turn to panko. It makes chicken so crispy and delicious. I paired these tenders with my interpretation of my son’s favorite fast food sauce. The main two ingredients in the sauce are ketchup and honey, so it’s very kiddie friendly.
Yield: Serves 4
Crispy Panko Chicken Strips with Polynesian Dipping Sauce
Ingredients:
Chicken
- 2 lbs boneless skinless chicken breasts cut into strips
- 2 eggs, whisked
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- salt and pepper
Breading
- 2 cups Panko Crumbs
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper
- olive oil spray, or PAM
Sauce
- 1/3 cup ketchup
- 1/4 cup honey
- 2 tablespoons vinegar
- 1 tablespoon oil
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Directions:
1. Preheat oven to 400 degrees. Add chicken strips, along with the first group of ingredients (egg and spices to a large bowl). Mix well.
2. Add all ingredients for Polynesian sauce to a bowl, and whisk well. Refrigerate until ready to use.
3. Add all ingredients for breading to a large bowl. Bread chicken strips and place on wire rack on a baking sheet. Bread all chicken strips and then spray lightly with olive oil spray or PAM.
4. Bake chicken for 30-45 minutes, or until chicken is firm, golden brown, and has an internal temperature of 165 degrees.
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