Recently I noticed that chicken strips were on super sale, for a much lower price than chicken breasts (I get the antibiotic-free, hormone-free ones, so they’re way spendier to begin with). Anyway, somewhere rattling around in my head was the phrase “Panko Crusted Chicken Strips.” So, I roped K into making some.
We had Panko on hand already, and we mixed in some salt, pepper, and sundry Italian herbs and spices.
Prepped the staging area:
The chef is whisk-mad!
So first we dredged each chicken strip in beaten egg:
Then coated it in the Panko/herb mixture:
Then we placed each strip on one of the racks from our oven:
K carefully slid the baking rack back into the oven, and then placed a foil-lined baking sheet onto the rack below, to catch crumbles.
They cooked up pretty quickly and evenly. I had hoped the Panko might get slightly more golden brown, but that’s a minor quibble.
They turned out to be good! They held their moisture well, and the Panko/herb mix was tasty. K had his with BBQ sauce, while I opted for some Dijon.
This was a really easy dish to make, though not one that I will do by myself anytime soon (all that touching of chicken and raw egg! I need to get over my germ phobia first). I do prefer chicken breasts to these strips, but I think this would work with those, too – they’d just need to cook longer.