Crispy panko chicken fingers
2 lbs chicken tenders cut into equal size pieces
2 eggs beaten with a dash of milk or water
1 cup panko
1t garlic salt
3 cups canola oil
Mix panko with pepper and salt
Beat eggs with a dash of milk or salt to smooth dip
Dip chicken tenders in egg, then cover well with panko
Heat oil in pot to 350 degrees
Put covered pieces aside on parchment covered cookie sheet so they are ready to be fried in batches.
Fry pieces together, making sure not to overcrowd pot or the temperature will drop too quickly and not fry well.
Cook pieces about 5 minutes each side, but watch and flip as side gets golden brown.
Drain and place on brown paper bag
Pairs Well With
This is a more traditional asian method of cooking chicken fingers - my brothers number one favorite meal!