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Old 06-29-2007, 01:09 PM   #1
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Chicken Fingers with Panko crumbs

I was in Trader Joe's and saw Panko Crumbs and so asked about them and came home and made chicken fingers......these make the most crunchy chicken fingers. I also do fish this way and also fresh vegetables.

My Chicken Fingers/Panko Crumbs

8-10 boneless, skinless chicken tenders
Kosher salt and black pepper
1/2 cup all-purpose flour
3 eggs, lightly beaten with 1/3 cup milk
2 cups panko crumbs**
oil for frying

Lay a sheet of plastic wrap over the teder and pound until they're about 1/2 inch thick. Season with salt and pepper.
Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess. Dip each piece in the flour
and egg again and then coat the chicken in the panko.
In a deep fry pan, heat oil fry the chicken in batches until cooked through and golden brown on both sides, 4 to 6 minutes
per side. If the oil seems to cool down too much during frying.
Drain the chicken on paper towels and serve

** I season the Panko Crumbs
2 cups panko (Japanese bread crumbs)
1 tablespoons dried thyme
1 tablespoons dried basil
1/2 tablespoon powdered ginger
1/2 tablespoon coarsely ground black pepper
1/2 tablespoon chile powder
In a medium bowl, combine all the ingredients and mix well.

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Old 06-29-2007, 02:00 PM   #2
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Aren't panko crumbs great?

Your recipe also would work for "oven frying," using only about 2T of oil.
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Old 06-29-2007, 02:03 PM   #3
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Sounds good. I keep wanting to try panko......maybe for some zuchini.
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Old 06-29-2007, 02:14 PM   #4
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I use panko more than regular bread crumbs for fish, chicken, etc.
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Old 06-29-2007, 02:43 PM   #5
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The other night I used panko to bread some halibut..I dipped the fish into a mix of buttermilk and egg, then into the panko..Put it into a baking pan lined with foil and sprayed with veggie cooking spray..Then took the left over panko and patted it on top of the fish, pressing it down so it would stay. Next I mixed up some sweet red chile paste with some of the hot chile paste and some soy sauce..Spooned this over the top of the fish, covered with foil and baked at 350 for 35 minutes, it was so tasty my DH ate 2 large pieces and said he'd love having this again..

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Old 06-29-2007, 03:08 PM   #6
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kadesma

That sounds great! So does it get crispy baked?

Donna G
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Old 06-29-2007, 03:12 PM   #7
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Quote:
Originally Posted by donnagodfrey
That sounds great! So does it get crispy baked?

Donna G
Donna, HI
Mine didn't get very crispy, because I covered it with foil..I would imagine that leaving it on the tray uncovered it would get crispy..Little pieces around the edges did get crispy, but being there is sugar it also was a tad sticky..But we will be making this again with different fish.
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Old 06-29-2007, 05:24 PM   #8
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I love panko and am never without a full canister. I use panko almost exclusively for anything that is fried. Fantastic stuff!!
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Old 08-21-2007, 01:27 PM   #9
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Where may one find some Panko? I look in the baking, ethnic, and spice isles....nothin doing
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Old 08-21-2007, 01:30 PM   #10
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Where I shop, it's in the Asian foods section.
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