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Wednesday, August 29, 2012

Panko-Parm Chicken Tenders

It's just fun to say. Panko parm. Panko parm. Panko parm. See, told you. Every mommy should have a recipe for chicken fingers in their arsenal. I'd like to share mine. All of the ingredients are accessible and pretty budget friendly. Very rarely do I actually fry anything in my kitchen, but these chicken tenders are the occasional exception. 

One of the biggest lessons that I've learned is how to coat and fry. I used to get all involved in the process with both hands, leaving a nasty mess with more coating on my hands than on the chicken. That's when I read Anne Burrell's book and learned the wet hand-dry hand technique. It's exactly what it sounds like - one hand deals with dry materials (the flour and packing breadcrumbs on the chicken) and the other deals with the wet materials (egg). Look below at the picture of my set up from left (beginning) to right (end).

Panko-Parm Chicken Fingers
adapted from Tasty Kitchen

1 pound Boneless, Skinless Chicken Breasts
2 cups Panko Breadcrumbs
½ cups Grated Parmesan Cheese
1 cup Flour
2 whole Beaten Eggs
3 cups Vegetable Oil, For Frying


Cut the chicken into strips (or buy the tenderloins if you're lazy like me.) 

Pulse the crumbs and Parmesan in a blender or  food processer until a fine crumb mixture is created. 

Put the flour, egg, and crumb mixture in individual shallow bowls. Dust each strip of chicken with flour (dry hand), dip into the beaten egg (wet hand), and roll in the crumb mixture. Coat all pieces before you start frying.

Pour oil in a large skillet or frying pan until it’s a few inches deep and will cover the chicken on one side. Heat over medium-low heat  and add the chicken in batches. Too many in the oil will cause the temperature to change significantly.  Be careful to test each tender. When finished, the temperature should register at 165 degrees. 

Remove from oil with tongs and place on a paper towel lined plate to drain the oil. Let cool slightly. Serve. 


  1. These look great, I always feel like I dirty so many dishes when I coat things to fry.

    1. Katie, I 110% agree. It's taken me a long time to be able to coat and fry without feeling like I should just stick my hands in the oil with all of the coating that was all over my hands. The wet hand-dry hand technique works well. It even cuts down on all of the flour/egg/breading that would go everywhere. Hope that you try out the process and find it a little less messy!


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