I have four boys, aka the fridge-emptying, tornado whirlwind man-childs, that eat everything in sight. I'm not sure how we are going to afford to feed them when they are all teenagers. *Shudder* This is one meal that everyone agrees on, everyone eats it, no one complains, and there are never ANY leftovers regardless of how much I make.
And why buy greasy, nasty chicken-part "nuggets" from a fast food chain when you can make them at home, know everything that's going into them, and they are so easy?
Parmesan Panko Chicken Strips
15-18 chicken tenderloins (approx. 2-3 per person)
2 cups Panko bread crumbs
1/2 c grated Parmesan cheese
1 tsp dry parsley
1 cup flour
1 tsp salt
1/2 tsp ground black pepper
1 tsp ground chili powder
1 cup buttermilk
Olive oil to cook in
You will need 3 medium sized bowls and a plate to make a dredging station. In the first bowl, add the flour, salt, pepper and chili powder and mix well. In the second bowl, just the buttermilk. In the third bowl, the Panko bread crumbs, Parmesan cheese and parsley flakes, mixed together.
Take each chicken tenderloin and dip both sides of the chicken in the flour mixture, then immediately into the buttermilk, and then directly into the Panko mixture. Set the chicken tenderloins onto the plate. Continue until all the chicken is coated.
Heat 2-3 TBSP of olive oil in a large non-stick skillet over medium heat, until oil shimmers. Saute chicken on both sides until golden brown and cooked through, about 4 minutes per side. Serve with honey mustard dipping sauce, or sauce of your choice.
TIP: Don't have buttermilk on hand? You can substitute 2 eggs beaten together with 1 TBSP water. Or make your own buttermilk! 1 cup milk and 1 TBSP white vinegar makes buttermilk.
Honey Mustard Dipping Sauce
3/4 c mayonnaise (I use the one make with olive oil to lower fat content)
2 TBSP yellow mustard
2 TBSP honey
juice of half a lemon
Whisk together all ingredients and use immediately or place covered, in fridge.