Sadly I don’t have a bunch of awesome photos for this recipe, but it’s a good one, and gives me my fried-chicken-fix in a significantly healthier way.
Since it’s still a breaded chicken, I like to eat it with lots and lots of veggies. My favorite is to make some roasted veggies and a coleslaw, and maybe have it with a garlic bread or biscuit. But this photo was the mountain man’s plate, on a day when he was particularly hungry and couldn’t be bothered with veggies.
“MEAT!” Shouts the mountain man. “CARBS!”
Panko “Fried” chicken
- 3 large chicken breasts, cut into wide “fingers”
- 3 tbsp mayonnaise
- 3+ tbsp mustard – use nice strong dijon
- 3 tsp dried tarragon (if you like tarragon – otherwise use less. or use marjoram, or whatever)
- 2 cups panko crumbs
- ½ tsp salt
- Pepper (to taste)
- Paprika (to taste)
- I like to add some cayenne, because I like a little kick.
Heat oven to 400. Place a cooling rack over a rimmed baking tray
Heat 1 tbsp oil in sauté pan
Combine mayo, mustard and tarragon. Spread over chicken fingers (or dredge chicken in it)
Combine bread crumbs, salt, pepper, cayenne and paprika in a low-sided bowl or plate. Press the chicken into the bread mixture, making sure it’s well coated.
When oil is just smoking, place chicken pieces in pan and cook to brown on each side. Flip the chicken when browned and easily releases from pan without leaving all the breading. About 2 minutes on each side.
Transfer chicken pieces to cooling rack on baking tray and bake for about 10 minutes, or until cooked through.
I like to use the Newman Family Secret Pink Sauce.
(don’t look dad, I’m sharing it!)
Put some mayo, ketchup and mustard in a small bowl.
Mix it up.
Add more mustard.
Add some pepper.