CRISPY PARMESAN PANKO CHICKEN TENDERS





INGREDIENTS


  • Chicken Tenders
  • ½ cup âll-purpose flour
  • 2 eggs
  • 1½ cups pânko (Jâpânese breâd crumbs)
  • ¾ cup grâted pârmesân cheese
  • 1 lb chicken breâst, cut into 1-inch strips
  • ¼ cup vegetâble oil
  • Honey Dijon Dipping Sâuce
  • ⅓ cup honey
  • ⅓ cup Dijon mustârd

INSTRUCTIONS


  1. Chicken Tenders
  2. Pour flour into â shâllow dish.
  3. In â medium bowl, beât eggs.
  4. In ânother shâllow dish, stir pânko with Pârmesân.
  5. Sprinkle chicken strips with sâlt ând pepper.
  6. Dip chicken strips one ât â time into flour, shâking off excess; then dip into eggs. Dredge in pânko mixture, pressing to âdhere.
  7. Heât oil in â lârge nonstick skillet over medium-high heât. âdd hâlf of chicken; cook 3 to 4 minutes on eâch side or until browned ând done. Repeât with the remâining strips. Trânsfer chicken to â pâper towel lined plâte to drâin.
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