30 August, 2015
Panko Chicken Tenders
Panko Chicken Tenders
Serves: 4
Ingredients:
- 2 chicken breast fillets
- 3/4 cup plain flour
- 1/2 teaspoon onion salt
- 1 teaspoon garlic powder
- 2 eggs
- 1/4 cup milk
- 2 cups panko breadcrumbs
Method:
- Cut the chicken breasts into equal sized tenders, you should get approximately 5-6 per breast, set aside
- Get 3 bowls in the first bowl add the flour, onion salt & garlic powder and mix well, in the second bowl add the eggs and milk and whisk together well and in the last bowl put in the panko bread crumbs
- Place the first chicken tender into the flour mix and coat well, then dip in the egg wash to ensure fully glazed and finally place the chicken into the panko crumbs are ensure well coated, set aside and repeat with all the chicken tenders
- Heat about 4 tablespoons of rice bran oil in a heavy based frying pan and when hot place half the chicken tenders in the frying pan ensuring the pan is not over crowded
- Cook for approximately 4-5 minutes or until golden brown and then turn over cooking for another 4-5 minutes until golden and the chicken is cooked through, repeat with the remaining chicken pieces.
Recipe Notes:
Þ You can also spray liberally with rice bran oil spray and bake in a 180 degree Celsius oven for 10-15 minutes (or until cooked through for larger pieces) for a healthier less crunchier alternative.
Þ Store covered in the fridge for the maximum of 3 days
Þ This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.