Friday, July 11, 2008

Panko Crusted Chicken Fingers

The fryer sure is getting a workout since I started using it. We had some frozen chicken tenderloins that needed to be cooked up, so DH picked up some panko breadcrumbs and I adjusted my Southern Fried Chicken recipe to work for it. YUM.

1 lb chicken tenderloins
4 cups buttermilk
box of panko breadcrumbs
herbs & spices to taste (garlic salt, black pepper, oregano, parsley, basil, paprika, crushed red pepper)
oil for fryer

In a large bowl, mix buttermilk and your choice of herbs and spices. Mix together and add chicken. Cover with plastic wrap and refrigerate overnight.

Put recommended amount of oil in fryer and heat to 375.

In the meantime, put panko breadcrumbs in a bowl with herbs and spices to taste.

When oil is ready, move pieces of chicken into the panko breadcrumbs, coating thoroughly. Gently place in fryer basket and cook for 3-5 minutes, or until golden brown. Repeat until all chicken is cooked. Allow to drain on a paper towel for a few minutes before serving.


DanaDow said...

Resists urge to buy fryer....