I don’t know why, but it bugs me to no end to have them hanging around with no plan. Wouldn’t it be great if I could come up with one dish that would use them ALL up? You just let me know if you have a tasty recipe for Panko-crusted chow mein noodles with a powdered milk-infused coconut syrup and a pureed carrot - artichoke relish. Until then, I’ll attempt to use them up, one at a time.
Last night’s winner was the Panko bread crumbs, something that mysteriously appeared in my cabinet one day. Panko crumbs seem to be everywhere, don’t they? Did you know that the bread they come from is baked by passing an electric current through it? Apparently this results in a crustless bread that is airier and has a bigger crumb. Somebody is going to figure out real soon that Panko bread loaves are the answer to feeding kids under the age of five, who seem to have a unanimous fear of bread crusts.
Chicken tenders with a crispy Panko coating: utterly dippable and finger-licking good if done right. BIG IF. Take a look at my first attempt, pan-fried in a light layer of oil. Dang, those things turned black fast! Edible, but not presentable.
Lucky thing I had already planned to cook rest via the oven. That batch was tasty and looked much better! Overall, they are very easy to make and are worthy, healthier stand-in for the fried restaurant type.
- 1 large egg
- 1/3 cup buttermilk (or substitute 1/3 cup milk that has been mixed with 1 tsp. lemon juice or white vinegar for 5 minutes)
- 1 pound boneless skinless chicken breast, cut into large bite size pieces
- 1 1/2 cups Panko bread crumbs
- 1/4 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- Salt and pepper to taste
1) Preheat oven to 450 degrees. Cover a cookie sheet with aluminum foil. Put in oven for several minutes to heat up the pan.
2) Whisk together egg and buttermilk. Add chicken to mixture and let sit while you prepare the coating
3) Combine Panko crumbs, paprika, garlic powder, oregano and salt and pepper in shallow dish.
4) Remove pan from oven and coat generously with spray oil.
5) Dredge chicken pieces in crumb mixture, coating completely. Gently shake off excess, and place on pan. Spray chicken generously with spray oil.
6) Bake chicken for about 20 minutes. Chicken will be golden brown and no longer pink in the center.
7) Serve with dips such as honey mustard, barbecue sauce, ketchup, or ranch dressing.