Baked Panko Chicken Strips Food

GARLIC PANKO CHICKEN STRIPS

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.

BAKED PANKO-CRUSTED CHICKEN TENDERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and 1/8 teaspoon garlic powder in a mini food processor. Blend until smooth and refrigerate dipping sauce until ready to use.
• In a small bowl combine 1/4 teaspoon each of garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly. Set aside.
• Toast panko crumbs in a skillet over medium-high heat until a golden brown color, 4 to 5 minutes. Place panko into a shallow dish. Crack egg into a separate shallow dish. Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.

BAKED CHICKEN STRIPS WITH DIJON AND PANKO COATING

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).

PANKO-CRUSTED CHICKEN TENDERS

Steps:

• Season the chicken tenders with salt and pepper. Put the flour in one shallow pie plate or baking dish, the egg mixture in another, and the panko in another.
• One at a time, dredge the chicken tenders in flour to coat them lightly but evenly. Tap to release excess flour, then dip in the egg mixture, and finally in the panko, turning and rolling the tenders to coat evenly. This will not be messy if you use tongs, or use one hand for dipping into the dry ingredients and the other for dipping into the egg. Make sure the tenders are evenly coated. Shake off the excess crumbs. Place on a baking sheet, and chill uncovered for 15 minutes or up to a day.
• Heat a wide skillet over medium-high heat. Add the oil. When it is rippling hot, add the breaded tenders. Turn the heat down to medium, and cook for four to five minutes on each side, until golden brown and crisp. Cook in batches, if necessary, so that you don't crowd the pan. Watch carefully; the panko should not blacken, but the chicken tenders should be dark brown on each side. Remove from the heat and serve.
• Advance preparation: The chicken can be breaded up to a day ahead and kept in the refrigerator.

BAKED PANKO CHICKEN STRIPS

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.

CRISPY PANKO CHICKEN BREASTS

Steps:

• Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
• Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

EASY PANKO CHICKEN TENDERS

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Put mayonnaise in a bowl and dip chicken into it.
• Put bread crumbs in another bowl. I start with one cup and then add more if needed.
• Dip chicken into the Panko bread crumbs.
• Place on a baking sheet.
• Bake until brown and cooked through.
• Have your favorite dipping sauce and enjoy!

BAKED PANKO CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil, then lightly spray with nonstick cooking spray.
• Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.
• Combine melted butter with mustard, maple syrup, and garlic powder in a shallow bowl. Combine panko with Parmesan cheese, parsley, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl.
• Brush or rub the chicken thighs with the butter-mustard mixture, then press into the panko mixture until thoroughly coated on all sides. Place on the prepared baking sheet.
• Bake in the preheated oven until juices run clear when chicken is pierced with a fork, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CAJUN BAKED CHICKEN STRIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking pan with cooking spray.
• Mix panko and plain bread crumbs together in a shallow bowl. Add Creole seasoning and pepper; mix thoroughly. Beat eggs in another bowl.
• Cover tenderloins in flour, then dip in egg mixture, following with a heavy coating of bread crumb mixture. Place the breaded chicken pieces in the greased pan.
• Bake in the preheated oven until golden and no longer pink in the centers, about 20 minutes, turning chicken pieces halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CRISPY BAKED PANKO SRIRACHA CHICKEN STRIPS

Steps:

• Combine honey, soy sauce, oil, ginger, orange juice and Sriracha in a bowl whisk until combined. Pour into a storage bag, add chicken breast and marinate 30 minutes.
• When you are ready to bread the tenders, preheat oven to 450° and prepare the baking sheet by placing a cooling rack on it (it helps crisp the entire coating).
• Prepare for the breading by placing flour in a shallow bowl. Lightly beat eggs in a second shallow bowl, and place breadcrumbs in a third shallow bowl.
• Add 1/2 teaspoon salt to the bowl containing flour and then another 1/2 teaspoon to the bowl with the breadcrumbs and mix well.
• Spray the cooling rack with the cooking spray. Coat each chicken breast in flour, shaking off any excess. Dip the chicken breast in the egg and let excess drip off. Then roll in the breadcrumb mixture and place the chicken breast on the prepared rack.
• Bake the chicken breast for 18-20 minutes depending on thickness of the tenders. Serve with ranch dressing.