Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

• ▢ 1½ pounds chicken tenderloins or boneless chicken breasts sliced into ½-inch strips
• ▢ 2 cups all-purpose flour
• ▢ ½ cup Panko bread crumbs
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon paprika
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon seasoned salt
• ▢ ½ teaspoon black pepper
• ▢ 3 large eggs more if needed
• ▢ 3 tablespoons water
• ▢ vegetable oil for frying

• In a medium bowl, combine flour, bread crumbs, and seasonings. Set aside.

• In a separate bowl, whisk together eggs, water, and 1 tablespoon of vegetable oil.

• Dab the chicken tenders dry with a paper towel.

• Working with half of the flour mixture at a time, dip each piece of chicken in the egg mixture and then in the flour.

  Dip it into the egg a second time and then the flour again to double-coat it. Gently press the flour into the chicken. Shake off any excess. Place on a wire rack and repeat with the remaining chicken. If time allows, let the chicken rest for 10 minutes.

• In a large deep skillet, heat 1-inch of oil to 350°F. Fry chicken in small batches until crispy and the chicken reaches 165°F, about 2 to 3 minutes per side. Drain on paper towels and season with salt.

• Serve with honey garlic sauce or your favorite dips.

• Flour Mixture: When working with the flour mixture, I find it helps to work with just half of the mixture at a time, to prevent the flour from getting clumped or wet.
• Chicken: If using boneless chicken breasts, slice them ½-inch thick.
• Honey Garlic Sauce for dipping or drizzling (optional): In a small saucepan, combine ½ cup honey, ⅓ cup water, ¼ cup soy sauce, 4 cloves minced garlic, 1 tablespoon minced ginger,  ½ teaspoon chili flakes. Simmer uncovered for 15-20 minutes or until thickened. Remove from heat and cool before serving.
• Nutrition will vary. Information provided is an estimate and includes 10% oil absorption and ⅔ of the breading mixture.
• Nutrition information does not include optional sauce.
• Keep leftovers in the refrigerator for up to 4 days or in the freezer for 3-4 months.

Course Appetizer, Chicken, Dinner, Lunch

Cuisine American