Monday, January 2, 2012

Lemon Pepper Panko Chicken Fingers


I am pretty passionate about Taco Tuesday in this house. Granted it is more Mexican Tuesday but that doesn't ring off the tongue as nicely as Taco Tuesday does. But every once in a while I have to give into cravings. Especially when it is my youngest child, The Ballplayer. He is such a picky eater. Really there is only a handful of things the kid likes and really he isn't ruled by food the way the rest of the house it. We literally LIVE to eat and he eats just enough to get by. He may be the better later in life. blah blah blah. Anyways. This particular night he was wanting chicken fingers. "Really?" I say!! "Hmmm..... Can I make them anyway I want??" And this was my little creation. Which I might add he liked. His father, The Fireman loved, which isn't hard considering the man doesn't dislike much. I used Panko which gives you a nice crunchy outside. I baked them so my waistline would be saved a couple calories. But if I was do do it over. I would use more cooking spray. I skimp on it. I am guilty of it time and time again. These were big on flavor. Big hit.

Lemon Pepper Panko Chicken Fingers
2 large boneless skinless chicken breasts (cut into strips)
2 eggs
1/2 cup flour
2 cups Panko bread crumbs
1 lemon (zest and juice)
salt and pepper
cooking spray and or melted butter (mmm butter)


First we need to marinate the chicken. I get these from Costco. The chicken comes two breasts to a package.
Each breast made about four to six strips and they were good chunky thick strips.
Place all the strips into a shallow container. I have some old cake pans that work great for this.
These are my lemon trees that are always full of lemons. I really should be making some Lemon Bars and Lemon Pie but.....someday
Pick me some lemons
Ah my Sweet Emmy! This was back when she was still with us. Tired and sick but smiling and tough to the cancer. I miss her to this day. ok. I might need a Kleenex..or two...or a box. She is still sprinkled throughout my blog entries. At least for the next couple of months.
I only need one but I have plans for the other two. One for a zucchini dish and one for my water :)
Washed up and pretty. Never mind me, I am Facebooking from my phone while cooking. Hey...don't judge
Zest the lemon

And juice

Add salt (kosher always) and freshly cracked pepper

Mix up, cover and refrigerate
I will be honest, the Italian flavored is not what I wanted to use....but it was what I had in my pantry and I was not going to run to the store for the unflavored.
Into a bowl. If you have the unflavored panko, add salt and pepper
Foil line a cookie sheet and add a rack. The foil helps with clean up. This is important because I failed to do this. Spray with cooking spray.
Add flour to a bowl and add about 1/2 tsp of salt and pepper to it. Mind you I did not measure.
Beat up the eggs and add a TB or two of water, again I didnt measure
set up your station so you can coat everything without coating the whole kitchen, the dog and your whole outfit.
First into the flour
second into the egg
Third, into the Panko
Fourth...to the Tray
Repeat until the tray is filled
Spray with cooking spray and cook in a preheated oven at 425 for 10, flip, and either spray or drizzle with more butter (uh hello butter)
Bake another 10 minutes
Serve with your favorite dip.

1 comments:

Lindy in the Kitchen said...

Sounds really full of flavor and tasty! Will definitely try it soon!

Related Posts with Thumbnails