Ingredients
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2
-
1/4
-
-
3
-
3 - 4
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-
-
-
-
-
-
-
-
-
Directions
Baked Panko Chicken Strips, I came up with this when I didn’t have any butter to make garlic panko chicken strips to go with #51884 True Lemon Chicken sauce Panko is a chunky style of breadcrumb from Japan, giving a nice crunchy finish , this is a great base for dinner used bottled gyoza sauce on it because it was kind of plain
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Steps
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1
Done
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Line a Baking Sheet With Parchment Paper and Preheat Oven to 200c. |
|
2
Done
|
Slice the Chicken Breasts Into Strips. |
|
3
Done
|
Season to Taste With Salt, Pepper, Herbs, Spices. |
|
4
Done
|
Dust,Dredge or Dunk Pieces Into Flour. |
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5
Done
|
Lightly Beat Egg Whites Until Slightly Frothy. |
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6
Done
|
Sprinkle Some Panko on a Large Plate. |
|
7
Done
|
Dip Dusted Chicken Pieces One at a Time Into the Egg White Then Into the Panko. |
|
8
Done
|
Dip the Chicken Piece Into the Egg White and the Panko Again. |
|
9
Done
|
Place Double Dipped Chicken Strips on Prepared Baking Sheet. |
|
10
Done
|
Bake at 200c For 15-20 Minutes Until Chicken Is Cooked Through, Slice Through a Thick Piece to Check If Still Pink. |
|
11
Done
|
For Lemon Chicken, Use Lemon Sauce Recipe from True Lemon Chicken and Serve Over Rice, Otherwise, Serve With Favourite Dips. |
