Sunday, April 10, 2011

Crunchy Chicken Strips

I have never used panko bread crumbs before. After trying this recipe, I'm sold! They give a nice crunch to the chicken strips. Look for them in the international section of your supermarket.

You might like to experiment with the spices. Try substituting curry powder. Garlic powder would be tasty, too. 

Crunchy Chicken Strips

3 skinless, boneless chicken breast halves
1 cup buttermilk
1 egg, slightly beaten
3 Tbl. water
1 heaping cup panko (Japanese-style bread crumbs)
3/4 tsp. ground sage
1/2 tsp. dried thyme, crushed
1/8 tsp. ground black pepper

Cut chicken into strips. Place in a ziplock plastic bag set in a bowl. Pour buttermilk over chicken. Seal bag. Turn bag to evenly coat chicken. Place in refrigerator overnight or as long as 24 hours.

Line a 15x10x1 baking pan with foil and spray with nonstick cooking spray. In a shallow dish, mix egg and water. In another dish, mix panko, sage, thyme, and pepper. Take each piece of chicken out of buttermilk, then dip first in egg and then coat it with the crumb mixture. 

On prepared pan, arrange chicken so pieces are not touching. Sprinkle with remaining crumb mixture.

Bake, uncovered in a 375 degree oven for about 30 minutes. 
It is not necessary to turn chicken during baking.

Enjoy with barbecue sauce or do as we did: dip them in ranch dressing. So good!

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