I love Panko! Do you?
Do you know why Panko breadcrumbs are so different from other breadcrumbs that you buy at the grocery store? It’s because Panko is made with the soft insides of the loaf of bread only. Panko is dried without squishing the bread and that’s what gives it the crunchy texture.
I made some Panko chicken strips a while back and wanted to share them with you. First, I cut up the chicken breasts and dried them off. Then, I dipped them in seasoned flour, then in a bath of beaten eggs, then into the panko. I fried them in a skilled in a little bit of olive oil, turning them with tongs every few minutes so that I could get all of the sides a nice golden brown. These were awesome served with a little bit of honey mustard dipping sauce. Yum!