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).
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