I use Panko on chicken too!! I love how crunchy it makes chicken tenders. It makes it feel like a guilty treat but really its not!!
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117 2/24/12 8:30 A
I use Panko in a baked, super crunchy version of chicken tenders.
Soak breast tenders in lowfat buttermilk seasoned with salt, pepper, cayenne and garlic powder for a couple of hours. Dredge them in flour, also seasoned. Then drag them through beaten eggs, then coat in Panko seasoned with the same seasonings used in the first two processes. Lightly spray cooking spray on foil coated baking sheet and place. Bake on 350 for about 30 minutes.
They come out sooo crunchy. My super duper picky kid loves them and I know they are much healthier tham coming out of the freezer.
I like using panko crumbs for the crunch. Love to coat boneless, skinless chicken breast with mustard, mayo mixture and roll them in panko, parmesan combo. They don't brown much, but I usually throw some seasoning in with the crumbs (paprika, chili powder etc.) and that gives it some color.
I've only used panko a few times and they are pretty chunky. The one recipe I used them for said to crush in a food processor and that did help a lot. They do add a nice light element for breading and do crisp up nicely.
I saw Chef Meg's cheese stick recipe and was interested in trying it, but I'm wondering if anyone can help me with something. The picture they post for these can not possibly be of the actual recipe. I have tried many times with NO success to use Panko bread crumbs for a variety of things. They don't stick to the food regardless of what I use and they don't brown. Also they are so chunky and big. I'm a pretty experienced cook and I just hate using Panko bread crumbs. So I'm wondering does any one really have success with these, and if so, what's your secret? I think maybe bashing or grinding them up into smaller pieces? Any other ideas? Thanks!
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