Tuesday, November 25, 2008

The Crispiest Chicken Fingers Around

It's been a busy time around our house lately. We've still been cooking up a storm, but we've gone back to home-style classics that are easy to prepare, yet still super tasty. We've made these chicken fingers twice in the past few weeks and they turned out terrific each time. The first time I made them with chicken thighs and last night I made them with breast meat. I have to say that I preferred the tender juicy thighs, but for all of you white meat fans the breasts worked really well also.

You can see we didn't do any fancy-pants presentation last night...straight off the baking sheets. We also had oven fries and I played around with some onions peels as well. I wanted to tell you about the chicken though. The secret to these crispy little bites is that I bread them with panko bread crumbs. Panko is a Japanese style bread crumb. I can get it at the regular grocery store, but if you can't find it in your local shop try a bigger chain like Meijer. I simply dipped the chicken in egg and then rolled it in panko mixed with a bit of Season-all. I finished it off by frying at 350 degrees until golden. We dipped these little morsels in honey-mustard sauce, but they are so tasty you don't even need sauce.
Chicken Fingers
1 lb boneless skinless chicken breast or thighs
2 eggs
3/4 c panko bread crumbs
1/4 cup italian bread crumbs
1/4 c parmesan cheese
1 tsp season all
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
vegetable oil

Cut chicken into 1 to 2 inch pieces.  In a pie pan or small bowl beat 2 eggs with 2 T water.  In a second pie pan or bowl combine all remaining ingredients.  Dip chicken pieces into egg mixture and then place in panko mixture.  Press panko mixture onto chicken pieces.  Set aside.  Heat 2 T vegetable oil in a large shallow pan and fry chicken pieces until browned on all sides.  Transfer to a sheet pan and bake at 350 for 5-10 minutes until cooked through.

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