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Ingredients
2 skinless, boneless
chicken breasts (about 1 lb.) cut into strips (about
1x3 inches)
1 egg
1/3 cup buttermilk
1 12 cups panko bread
crumbs
1/2 teaspoon onion
powder
1/4 teaspoon paprika
1/4 teaspoon cayenne
pepper
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup oil (for frying)
Directions
Whisk together egg and
buttermilk in a medium mixing bowl. Immerse chicken
pieces in egg mixture and set aside. In another
shallow bowl or pie pan, combine panko bread crumbs
with paprika, garlic powder, salt and pepper. Place
a stack of a few paper towels on a plate and have
ready near cooking area.
Heat oil in a large
skillet over medium heat. Remove chicken pieces one
at a time from egg and buttermilk mixture and dip
into bread crumbs, rolling gently to cover entire
surface of chicken. Carefully place chicken in
heated oil, filling skillet with as many pieces as
will fit, and cook until they turn golden in color
and appear crispy (about 5 minutes per side). (Tip:
To ensure inside is thoroughly cooked, slice into
center of a cooked chicken piece to check doneness.
Chicken meat should be white with no pink color. If
oil is too hot, chicken will cook too quickly, and
although might appear done, may be uncooked in the
center. Make sure chicken cooks within the
recommended 5 minutes per side.)
Serve with any variety
of dipping sauces, such as honey mustard, Ranch dip,
BBQ sauce, or serve with mashed potatoes and gravy
(chicken strips are delicious dripped into gravy!). |
