Sunday, March 7, 2010

Spicy Baked Chicken Fingers

I often look through the What's Cooking? forum on The Nest to get ideas for new recipes.  Many of the girls there talk about how Panko bread crumbs are much better and easier to cook with than just plain bread crumbs.  Before going to the forum, I had never heard of Panko.  Panko is a Japanese style bread crumb where instead of using the brown crusts, the middle white area of the bread is used instead.  After trying this recipe, I don't think I will go back to regular bread crumbs again.  Panko is so much crispier and has a fluffier taste. 

Source:  Christine's Cuisine, adapted from A Year in the Kitchen


1.5 lbs. boneless, skinless chicken tenders
1 cup of flour
1 cup of Frank's Red Hot Sauce
2 cups of Panko bread crumbs
2 tbsp. olive oil
salt and pepper
bleu cheese dressing for dipping

In a large skillet, heat 1 tbsp. of oil and add 1 cup of the panko bread crumbs to skillet. Continue to stir until crumbs are a deep golden brown (but not burnt), about 7 minutes. Repeat with remaining 1 tbsp. oil and 1 cup of crumbs. Place in a shallow bowl until ready to use.

Put flour in another shallow bowl and hot sauce in another bowl. Season flour with salt and peppe
Dip chicken tenders in flour - shaking off excess. Then dip in hot sauce. Lastly - dip in panko and then place on a baking sheet.

Bake in a pre-heated 350 degree oven for 20 mintutes (or until chicken registers 170 degrees on an instant thermometer).

Serve with blue cheese and additional hot sauce.

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