Panko-Crusted Chicken Tenders

photo
I found this recipe in the recent Food and Wine magazine, September 2013 issue. The Asian inspired marinade adds a sweet and spicy kick and the flavored panko coating makes a crispy coating that is delicious. The recipe in the magazine has a Kohirabi slaw with it that I did not make but you can find the slaw recipe by clicking the link below.

Ingredients;

1/2 cup soy sauce

1/2 cup apple cider vinegar

1 small onion, halved and thinly sliced

5 garlic cloves, crushed

2 teaspoons crushed red pepper

1 teaspoon finely chopped thyme leaves

1 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 teaspoons garlic powder

2 pounds chicken tenders

3 cups panko (Japanese bread crumbs)

1 1/2 teaspoons kosher salt

1 1/2 teaspoons onion powder

1 1/2 teaspoons freshly ground black pepper

3 large egg whites

Canola oil, for frying

Directions;

  • In a large reseal able plastic bag, combine the soy sauce with the vinegar, onion, garlic, crushed red pepper, thyme, cinnamon, nutmeg and 1 teaspoon of the garlic powder. Add the chicken tenders, seal the bag and turn to coat. Let the chicken marinate at room temperature for 1 hour.
  • Meanwhile, in a food processor, combine the panko with the salt, onion powder, black pepper and the remaining 1 1/2 teaspoons of garlic powder and pulse until the panko is finely ground. Transfer the seasoned crumbs to a pie plate. In another pie plate, beat the egg whites until foamy.
  • Remove the chicken tenders from the marinade, scraping off any solids. Pat the chicken tenders dry with paper towels and transfer them to a wax paper–lined baking sheet. Dip the tenders in the egg whites, letting the excess drip back into the pie plate, then dredge them in the seasoned crumbs. Transfer the chicken tenders to the baking sheet.
  • Set a rack over another baking sheet. In a large skillet, heat 1/3 inch of canola oil until shimmering. Working in two batches, fry the chicken tenders over moderately high heat, turning once, until they are well-browned and crisp, about 7 minutes per batch. Transfer the tenders to the rack to drain.

Here is the Kohirabi slaw if you would like to serve this with the chicken.

http://www.foodandwine.com/recipes/kohlrabi-slaw

 

Advertisements

About Chez Starz

I live in California with my wonderful children and have an amazing boyfriend. I have been a paramedic for over 20 years and work for a Fire District as their EMS Manager. I have a passion and love for food and cooking. This blog is just a place to share my favorite recipes.
This entry was posted in Asian Cuisine, Chicken and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s