Panko Chicken

Panko Chicken

One of my favorite recipes apart of my 20 minute meal series! These meals are all super nutritious, easy to make and quick for those of us who are super busy or just don’t want to spend all evening in the kitchen cooking and cleaning!

Ingredients:

3-4 eggs

1 cup flour

2 lbs Organic, Boneless/Skinless Chicken Tenders

3 cups Italian Panko Breadcrumbs

21 Salute Seasoning (Trader Joes) Or Italian Seasoning

1/2 cup Mediterranean Blend Oil/Olive Oil/Vegetable Oil, at least, for frying (which ever you normally use will do just fine just make sure you have enough)

Salt & Pepper

Directions:

1. Begin by heating up a cast iron pan on medium-low heat. Cast Iron pans do an extremely great job of holding heat so you want to slowly heat the pan because it will hold the heat very well, instead of getting it piping hot to start then risking the heat getting out of control.

2. Prep your assembly station. Crack eggs into a large Tupperware container for dipping the tenders into. Beat them up. Set aside. Our 1 cup of flour into a Tupperware container as well. Set Aside. Finally pour about 1 1/2- 2 cups of Italian Panko into another large Tupperware container. Set Aside.

3. Lightly season your chicken with the 21 salute seasoning and salt & pepper.

4. Add 1/4 cup of oil to your cast iron. Turn up heat to medium.

5. Begin to bread your chicken, first lightly flour the chicken then dip into egg wash completely, then add to Panko container. Be sure to thoroughly cover the chicken tender with Panko breadcrumbs.

6. After about the first 6-8 pieces you can begin frying. Set a timer for 3 minutes on each side. Do not mess with the chicken while it’s cooking, as tempting as this may be, you want it to cook throroughtly and have a beautiful even color at the end.

7. While this batch is cooking, finished breading the rest of your chicken. You have have enough time to finish off the next pound in about 3 minutes but you can always take a break to flip and finish them during the second side.

8. Prepare a plate with a two napkins on the bottom to catch the oil that comes off when the chicken is done.

9. Continue 3 minutes on each side until done. After about two rounds of chicken I would suggest adding in new oil and allowing the pan to reheat the oil to a temperature conducive to frying and then you can resume. It’s important to keep the oil fresh to avoid a burnt flavor, smell and appearance.

You can also pair this amazing chicken with pitas, cucumbers, tomatoes, red onions and tatziki. In the photo above, you can see that I paired this chicken with a beautiful, colorful salad with feta, bell peppers, cucumbers, red onion, and tomatoes. You can also most definitely enjoy this chicken by itself because it is THAT good!