Panko Fried Chicken Fingers!

We made panko chicken fingers from fresh chicken breasts. These are easy and delicious with your favorite sauces.

This is what you will need to make Panko Chicken Fingers.

Tools:

-Sturdy cooktop pot for frying oil. (We used a Dutch oven)

-Cutting board for preparing everything.

-A good sharp knife.

-A bowl, few plates for coating the chicken in flower, egg, and panko.

-Thermometer for oil.

Materials:

-Chicken breasts. We used two large breasts that yields about 6-8 servings.

-All purpose flower.

-Eggs. We used three in our recipe.

-Panko breading.

-Cooking oil. (peanut oil works really well and has a high smoke point.)

-Salt and pepper.

First prepare the chicken. Wash, trim any excess pieces, and thoroughly dry the chicken. Then you will want to cut it into strips. We like to first half the breasts like you would butterflying a breast but go all the way through. Then finish cutting them into 3/4" strips.

Okay there are three parts to the batter. First a flower dredging ,then the egg wash, , and last the panko coating. For the egg wash whip up your eggs in a bowl and you can season them with some salt and pepper. For the flower dredge just add a generous amount to a wide plate you can also season it with salt and pepper. Panko is almost the same just don't add any salt or pepper.

Now its time to coat them for the fryer. First thoroughly coat them flower, then cover them in the egg wash, and lastly cover with Panko. Plate as many as you want to cook in your first batch in the frying pot. We did four batches because our Dutch oven could not hold more than about seven pieces at a time.

You will need to get about two inches of cooking oil up to 350*-375*. You can start this while you are preparing the chicken but you really need to keep an eye on the thermometer so you don't end up overheating and burning the oil. We started heating before step 3 but there were two of us cooking so we could easily keep an eye on the temperature.

Once your oil is up to temp carefully lay each chicken strips into the oil until you have a single layer of strips. Cook until golden brown. Then lay them on paper towels to catch some of the oil. Plate, and serve with your favorite sauces. Enjoy!