Wednesday, February 27, 2013

Delicious Chicken Strips

Chicken Strips!  Yay.  For this recipe you can use just one cheese if you want but there is a handy Ramano/Parmasean/Asiago mixture in the deli/cheese/salami section of the grocery store.    That is what I use and its TASTY.

6 chicken tenderloins - boneless and skinless
1 cup all-purpose flour
1 large egg
2 Tablespoons water
1 cup Panko
1/4 cup finely shredded Parmasean/Romano/Asiago cheese mix (you can find this in the cheese section of your grocery store pre-shredded)   Alternatiely you can use grated parmesan.

  1. Combine Panko and cheese in a bowl. Put flour into another bowl and mix the egg and water in yet another bowl until well blended.
  2. Heat a large non-stick pan over medium-high heat and add several tablespoons of oil to the pan. Oil that is not hot enough will absorb into the chicken and oil that is too hot will smoke.
  3. Working quickly, coat each piece of chicken in flour - shaking off excess, and then in egg wash and lastly in Panko and cheese coating. Make sure there are no bare spots on each breast.
  4. Fry each coated filet in the heated oil until golden brown, turning once during cooking -- 5 minutes on each side.
  5. Drain well on paper toweling and serve immediately with your choice of sauce

Mix the panko and cheese.

 put flower in one bowl, mix your egg and water in another. Chicken first goes in the flour, then the egg wash, the cheese/panko mix then into your oil.
 Cook in hot oil, about five minutes each side.

These would actually taste really good if used as the chicken for Chicken Scampi (Olive Garden Copycat)

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