Made with chicken thighs (more flavorful than breasts), seasoned with both Parmesan and oregano, and rolled in a bed of crisp panko, these chicken fingers please everyone at the table (not just for kids!)
Ingredients
- 1½ cups all-purpose flour
- Salt and freshly ground black pepper
- 3 cups panko
- 1 cup grated Parmesan
- 3 teaspoons finely chopped fresh oregano
- 6 large eggs
- 3 pounds boneless, skinless chicken thighs (or breasts), cut lengthwise into 1-inch strips
- Vegetable oil
- 4 tablespoons unsalted butter
Preparation
Heat your oven to 450°F. Put the flour in a medium bowl and season generously with salt and pepper—stir through with a fork. Put the panko in a second medium bowl, add the Parmesan and oregano, and season generously with salt and pepper. Stir through until everything is well-combined. Crack the eggs into a third bowl and beat them lightly with the fork.
Drop a handful of the chicken strips into the seasoned flour, toss to coat, then shake off any excess. Dip them all at once in the egg mixture, folding them into the egg to thoroughly coat them; and then in the panko, pressing lightly so that the panko adheres.
Generously coat the base of two baking sheets with vegetable oil; add two tablespoons butter to each. Place the baking sheets in the oven to heat. When the butter has finished foaming and just starts to brown, gently lay the chicken strips on the baking sheets. Cook for 10 minutes, until the bottoms are golden brown and crispy. Use tongs to turn them over and cook for another 10 minutes, until both sides are evenly browned and the chicken is cooked through. Add more butter and oil as needed.
About this recipe
Recipe from Food52 A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead by Amanda Hesser & Merrill Stubbs, copyright c 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
