Crispy panko chicken fingers
  • Cooking Time: 15
  • Servings: 2-4
  • Preparation Time: 15
  • 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
  • 1t pepper
  • 3 cups canola oil
  1. Mix panko with pepper and salt
  2. Beat eggs with a dash of milk or salt to smooth dip
  3. Dip chicken tenders in egg, then cover well with panko
  4. Heat oil in pot to 350 degrees
  5. Put covered pieces aside on parchment covered cookie sheet so they are ready to be fried in batches.
  6. Fry pieces together, making sure not to overcrowd pot or the temperature will drop too quickly and not fry well.
  7. Cook pieces about 5 minutes each side, but watch and flip as side gets golden brown.
  8. Drain and place on brown paper bag
  9. enjoy!
This is a more traditional asian method of cooking chicken fingers - my brothers number one favorite meal!