Voila! No fuss, no muss Chicken Fingers! Crispy outside, tender and juicy inside!
Here's my recipe...
Step 1: Food Essentials:
Also known as... Ingredients:
- 1 lb boneless, skinless Chicken tenderloins
- 1 cup Panko
- 2 eggs + 1 teaspoon water
- 1/3 cup Flour
- 2 Tablespoons dry Ranch dressing/dip mix
- 1" Wasabi paste from tube (1/2 teaspoon)- optional- (so optional, I forgot to add it! ;-)
- Oil for frying- or- butter for sauteing. (See Author's Notes)
- Garnish: grated Parmesan cheese- optional
- Your favorite dipping sauce. If you crave "spicy", I think you'll love my recipe for Jalapeno Metchup sauce.
Step 2: Velvetize:
Separate the eggs. Whisk the egg whites until frothy. Sprinkle 1 teaspoon of the flour over the egg whites and whisk until combined.
For chicken fingers, cut the chicken tenderloins in half lengthwise. For chicken nuggets, cut the tenderloins vertically into 3 pieces.
Dip the chicken pieces in the egg white mixture to coat. Carefully slip the them into the boiling water. Reduce the heat to low. Cover and poach for 3-5 minutes until just cooked. Remove immediately with a slotted spoon and cover with plastic wrap.
Step 3: Breading:
Stir the flour and dry ranch mix together in a bowl.
Place the Panko in a separate bowl, add 1/2 teaspoon salt and stir.
Breading: (Hint- use a toothpick or wooden skewer to keep your fingers clean. ;-)
- Roll in the flour mixture, tap off the excess.*
- Dip in the egg mixture until fully coated. Allow excess egg to drip back into bowl.*
- Roll in the Panko until fully coated.
*If you're feeling ambitious and want a thicker coating, go ahead and double-dip the tenders in flour and egg mixture (not the panko).
Step 4: Frying:
Using tongs, carefully place the chicken fingers in the hot oil and fry for about 1 minute on each side until golden brown.
Remove to a plate and garnish with grated cheese if desired. Let the chicken fingers cool for a few minutes before serving... and by all means... don't forget your favorite dipping sauce! (Shameless pimping below! ;-)
Step 5: Author's Notes:
It passed the Make-ahead-and-freeze Test with flying colors! Just be sure to let the Fingers defrost before frying.
Instead of oil, I took the liberty of sauteing the chicken fingers in bubbling hot butter. They took a little longer to cook and didn't brown as evenly (see picture below) but the taste was wonderful. I don't know about you, but this butterholic thinks butter makes everything taste better... including these Chicken fingers.
Comments and suggestions are always welcome. Thanks for stopping by! ;-)