Welcome to Tantalizing Thursday on Chief 187™Chatter.
I bought panko the other day. I have two boxes in the cupboard and no earthly idea what to do with it.
For those of you who don’t know, panko is Japanese breadcrumbs that are supposed to be delicious. They are light and very crunchy and hold up quite well in the oven.
So I’ve set out to find a recipe my family will like that utilizes the panko but doesn’t have me slaving in the kitchen. I hope we all like what I found.
Baked Panko-Crusted Chicken Tenders
Recipe found on http://gimmesomeoven.com
• 1 1/2 lbs boneless skinless chicken breasts or breast tenders
• 1 1/2 cups panko breadcrumbs
• 1 tsp. oregano
• 2 tsp. garlic powder
• 1 tsp. smoked paprika
• 1/2 tsp. cayenne
• 1/2 tsp. kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 eggs
• 1/2 cup flour
Honey-Barbecue Dipping Sauce
• 1/2 cup favorite barbecue sauce
• 3 Tbsp. honey
• 1/3 cup mayonnaise
• 2 Tbsp. mustard
• 2 Tbsp. honey
Preheat oven to 350F. Prepare a baking sheet by covering it with foil and lightly spraying with cooking spray. Set aside.
In a small bowl or shallow dish, season the flour with salt and black pepper, and lightly beat the eggs in another shallow dish. In a third shallow dish, combine panko breadcrumbs with oregano, garlic, paprika, cayenne, salt, and pepper.
If using chicken breasts, prepare by putting one breast in between two layers of plastic wrap. Pound to an even thickness of approximately 1/2″. Remove plastic and slice into strips.
Dredge tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and then coat the chicken tenders with the breadcrumb mixture. Arrange on baking sheet. Repeat with remaining strips.
Bake chicken tenders for 12-15 minutes, or until golden brown, flipping once part way through the cook time.
To prepare sauce, whisk together honey and barbeque sauce in a small bowl until combined. Season to taste with salt and pepper. Repeat with the Honey-Mustard ingredients.
Wishing you good eats!
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