Ingredients: |
Ingredients: · Servings 4
· Yield 1 pound chicken tenders
· 1 lb chicken tenders, cut in half if desired
· 1 teaspoon kosher salt
· 1 teaspoon fresh ground black pepper
· 1⁄2 cup all-purpose flour
· 2 eggs, beaten with 2 tablespoons cold water
· 2 cups panko breadcrumbs
· 2 tablespoons canola oil or 2 tablespoons peanut oil
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Directions: |
Directions:Directions
1. Season the chicken tenders with salt and pepper. Put the flour in one
shallow pie plate or baking dish, the egg mixture in another, and the panko
in another.
2. One at a time, dredge the chicken tenders in flour to coat them
lightly but evenly. Tap to release excess flour, then dip in the egg
mixture, and finally in the panko, turning and rolling the tenders to coat
evenly. This will not be messy if you use tongs, or use one hand for dipping
into the dry ingredients and the other for dipping into the egg. Make sure
the tenders are evenly coated. Shake off the excess crumbs. Place on a
baking sheet, and chill uncovered for 15 minutes or up to a day.
3. Heat a wide skillet over medium-high heat. Add the oil. When it is
rippling hot, add the breaded tenders. Turn the heat down to medium, and
cook for four to five minutes on each side, until golden brown and crisp.
Cook in batches, if necessary, so that you don’t crowd the pan. Watch
carefully; the panko should not blacken, but the chicken tenders should be
dark brown on each side. Remove from the heat and serve.
4. Advance preparation: The chicken can be breaded up to a day ahead and
kept in the refrigerator. |
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