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Triple Crumb Chicken Fingers

5 star rating
 

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Submitted by: Chef Ysabel

 

These chicken fingers are coated with Japanese panko bread crumbs, plain bread crumbs, and cornmeal. They have a great crunch and make a great dinner or snack.
 

Ingredients

  • 1 lb chicken tenders
  • 1/2 cup Japanese panko bread crumbs
  • 1/2 cup plain bread crumbs
  • 1/2 cup cornmeal
  • Salt and pepper to taste
  • Juice of 1 lemon
  • 1/8 cup soy sauce
  • 1 cup Greek yogurt
  • 2 eggs, beaten
  • Oil for cooking
  • 1 cup honey

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Method

Preheat oven to 350 degrees. Mix together panko crumbs, bread crumbs, and cornmeal. Put in a large ziptop bag. Add salt and pepper to taste. Coat chicken in salt and pepper. Add juice of 1 lemon and soy sauce to chicken. Coat chicken well. Place yogurt and 2 beaten eggs in two separate bowls large enough to dip chicken. Coat chicken in yogurt mixture and then place in crumb coating, making sure to coat chicken. Then, dip in egg and dip again in crumb mixture, double coating chicken. Heat deep skillet or fry pan and add oil, making sure there's enough to fry chicken. Heat until almost bubbling. Add chicken and cook until golden brown, about 3 minutes. Drain excess oil by placing tenders on a plate lined with paper towels. Place chicken on cookie sheet. Finish cooking in oven, 20 minutes. Remove chicken and plate. Take 1 cup honey and heat in microwave for 30 seconds. Swirl honey over chicken, or serve as a dip on the side.

 

Notes: To add heat, add some cayenne pepper and paprika to crumb mixture.

 

Number of Servings: 2-4

 

Submitted by: Chef Ysabel ()

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