GARLIC PANKO CHICKEN STRIPS
I needed something quick for dinner last night, and so created this on-the-spot -- inspired by a garlic chicken recipe I read in a cookbook, which used whole chicken pieces, skin and bone. Plus I wanted to finish off my bag of panko so I could go buy a new one. I was so pleased with how this turned out that I intend to make it regularly. Panko are japanese bread crumbs and they are highly superior to any other type; please try to source them out for this dish rather than use regular dry bread crumbs. The "international" or "ethnic" aisle in your grocery store should sell panko; if not, complain to the manager!
Provided by Lennie
Categories Lunch/Snacks
Time 35m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, melt butter over medium-low heat; as butter starts to melt, add minced garlic into the saucepan.
- Once butter has melted, remove from heat and pour garlic butter mixture into a low flat dish, like a soup plate or pie pan.
- In another low, flat dish, combine panko, parmesan, and parsley if using (some kids don't like green bits in their food, so feel free to leave out); add salt and pepper to suit your tastes.
- Preheat oven to 400F; have ready a baking pan that's been lightly sprayed with nonstick cooking spray.
- Remove chicken tenderloin from breasts and leave whole, then cut breasts crosswise into strips.
- Roll chicken pieces into garlic butter, then completely dredge in panko mixture; place on prepared baking pan.
- Should you have any panko mixture left over when you are done, sprinkle over chicken strips; should you have any melted butter left over, pour over chicken.
- Bake in preheated oven for 15 to 20 minutes, or until chicken is just cooked through.
Nutrition Facts : Calories 530.9, Fat 27.9, SaturatedFat 15, Cholesterol 179.3, Sodium 713.8, Carbohydrate 20.4, Fiber 1.3, Sugar 1.8, Protein 47.3
GARLIC CHICKEN PANKO STRIPS
Provided by Katrina - The Organised Housewife
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 180C
- Line baking tray with baking paper
- Melt butter in microwave
- Add garlic to melted butter, stir
- In a glad ziplock bag combine panko and cheese
- Roll tenderlions in butter mixture, than place a few pieces into ziplock bag, shake. Continue with all tenderloin pieces
- Sprinkle remaining panko mixture onto tenderloins
- Bake in oven for 15 to 20 minutes
GARLIC PARMESAN CHICKEN TENDERS RECIPE BY TASTY
Here's what you need: flour, eggs, lemon juice, panko breadcrumbs, parmesan cheese, garlic powder, lemon zest, salt, pepper, chicken tenders, olive oil cooking spray
Provided by Tasty
Categories Dinner
Time 30m
Yield 10 pieces
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F (220°C).
- Combine the egg and the lemon juice.
- In a separate bowl, combine the panko bread crumbs, Parmesan, garlic powder, lemon zest, salt, and pepper.
- Coat the chicken tenders in flour and shake off any excess. Then dredge in the egg and lemon juice mixture and allow excess egg to drip off. Coat with the panko bread crumb mixture, turning until evenly coated.
- Lay chicken tenders flat on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Spray additional cooking spray over the chicken tenders to help them brown.
- Bake for 20-25 minutes (or until browned and chicken is cooked all the way through), flipping once halfway through.
- Serve with your favorite dip and some veggies for a fun appetizer or with garlic Parmesan roasted vegetables for dinner!
- Enjoy!
Nutrition Facts : Calories 196 calories, Carbohydrate 16 grams, Fat 4 grams, Fiber 0 grams, Protein 20 grams, Sugar 0 grams
BAKED CHICKEN STRIPS WITH DIJON AND PANKO COATING
Wow, this is a new favorite! I can't believe how easy and how moist and good the chicken tasted. I made it exactly as posted, and my husband and I both loved it. It's in my regular meal rotation now. The chicken strips are first coated with a garlic-Dijon mustard mixture, then pressed in a panko bread crumb mixture before baking. The results is moist, delicious chicken with a slightly crunchy coating. Easy and delicious.
Provided by Baykat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet.
- Mix mustard and garlic together in a bowl.
- Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.
- Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.
- Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 409.3 calories, Carbohydrate 42.2 g, Cholesterol 96.9 mg, Fat 12.8 g, Fiber 0.7 g, Protein 41.4 g, SaturatedFat 2.6 g, Sodium 1305.7 mg, Sugar 0.2 g
GARLIC PANKO CHICKEN TENDERS
These delicious garlic Panko chicken tenders are a family favorite! A crunchy & flavorful golden brown brown crust with a tender center make this a delicious alternative to processed chicken tenders. Quick, easy & delicious!
Provided by Kimberly@Lovetofrugal
Categories Main
Time 20m
Number Of Ingredients 5
Steps:
- Cut chicken breast into strips or nuggets
- Place bread crumbs and eggs in two separate bowls
- Whisk or beat eggs
- Heat olive oil in a skillet on medium heat.
- Coat the chicken tenders in the breadcrumb mixture.
- Place tenders in skillet and pan fry each side until golden brown.
- Remove from pan & serve.
BAKED PANKO CHICKEN STRIPS
I came up with this when I didn't have any butter to make garlic panko chicken strips to go with #51884 True Lemon Chicken sauce. Panko is a chunky style of breadcrumb from Japan, giving a nice crunchy finish.
Provided by Heather Sullivan
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper and preheat oven to 200°C.
- Slice the chicken breasts into strips.
- Season to taste with salt, pepper, herbs, spices.
- Dust,dredge or dunk pieces into flour.
- Lightly beat egg whites until slightly frothy.
- Sprinkle some panko on a large plate.
- Dip dusted chicken pieces one at a time into the egg white then into the panko.
- Dip the chicken piece into the egg white and the panko again.
- Place double dipped chicken strips on prepared baking sheet.
- Bake at 200C for 15-20 minutes until chicken is cooked through, slice through a thick piece to check if still pink.
- For lemon chicken, use lemon sauce recipe from True Lemon Chicken and serve over rice, otherwise, serve with favourite dips.
SHEET-PAN CRISPY CHICKEN STRIPS AND VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, large eggs, extra virgin olive oil, panko breadcrumbs, paprika, kosher salt, all-purpose flour, broccoli floret, ground black pepper, garlic, sweet potatoes, mayonnaise, dijon mustard, honey, BBQ sauce, ketchup
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Slice the chicken breasts into strips.
- In a medium bowl, add the eggs and 1 tablespoon of olive oil. Whisk to combine.
- In a large bowl, combine the panko bread crumbs, paprika, and 1 teaspoon of salt.
- Place the flour in another medium bowl.
- Coat the chicken strips in the flour, then in the eggs, then in the bread crumbs and place on a baking sheet.
- Cut the broccoli into florets.
- Preheat the oven to 375°F (190˚C) and line 2 baking sheets with parchment paper.
- In a large bowl, toss the broccoli florets with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and half of the minced garlic. Arrange on half of the remaining baking sheet.
- Cut the sweet potatoes in half lengthwise, then slice into half-moons.
- Toss the sweet potatoes in a large bowl with the remaining tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and minced garlic, and place on the baking sheet next to the broccoli.
- Bake both baking sheets simultaneously, until the veggies are browned and the chicken is crisp, about 20 minutes.
- Make the dipping sauce: Combine the mayonnaise, mustard, and honey in a small bowl.
- Serve the chicken and veggies with the dipping sauce, BBQ sauce, and ketchup, if using.
- Enjoy!
Nutrition Facts : Calories 964 calories, Carbohydrate 84 grams, Fat 41 grams, Fiber 8 grams, Protein 62 grams, Sugar 15 grams
CRUNCHY LEMON-GARLIC-PARMESAN CHICKEN TENDERS
These chicken tenders are fast to make and live up to the name of crunchy chicken tenders. They look larger, because they're pounded out. Do not skip the step of pounding the tenders as it helps to cook the tenders quickly! Also make sure you are using a block of Parmesan and not the green bottle stuff. Serve with your favorite sauce (mine is ranch). Enjoy!
Provided by thedailygourmet
Categories Chicken Tenders
Time 18m
Yield 4
Number Of Ingredients 11
Steps:
- Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
- Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
- Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
- Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
- Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 32.6 g, Cholesterol 171 mg, Fat 11.7 g, Fiber 0.7 g, Protein 37 g, SaturatedFat 4 g, Sodium 962 mg, Sugar 0.4 g
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