This morning I ran a 13-mile “marathon training run” in Central Park. After the run, I had a very strong craving for chicken fingers. So when we got home, we made ‘em.
Panko Chicken Fingers
- 3 boneless, skinless chicken breasts
- 2-3 eggs
- Panko bread crumbs
- Salt, pepper, and dried herbs/spices to your liking (we added paprika, oregano and thyme)
First, wash and dry chicken and cut into strips. Preheat the oven to 350F. Mix the eggs and thin with a little water. Mix about 2 C panko with salt, pepper and spices.
Put the chicken into the egg mixture and then let it drip off a little and move it into the panko. Coat with the panko and then put on a baking sheet. Bake for about 15-20 minutes.
I made 2 sauces:
Sheila’s Honey-Mustard
Equal parts of dijon mustard and honey were mixed.
Garlic Barbecue Sauce
1 clove garlic, chopped, 1.5 c ketchup, some hot sauce, 1 T soy sauce and 1 T rice wine vinegar were mixed and heated in a small sauce pan for a few minutes.
The final dish...
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One Comment
I made mine at 425 with a light sprinkling of olive oil for moisture and they were golden, crunchy and delish! Thanks for sharing