Crispy speckled chicken tenders coated with panko and potato!
The tangy dip will have everyone wanting to try these tasty treats ready in minutes on any busy weeknight. Enjoy this Canadian/Asian Fusion dish.
|1 Pkg||Maple Leaf Chicken Breasts, sliced diagonally into 5-6 strips or Chicken Breast Fillets|
|1 cup||Panko bread crumbs|
|3 tbsp||dehydrated garlic potato flakes|
|2 tbsp||black sesame seeds|
|1||lg egg plus 1 tbsp water|
|1 cup||vegetable oil, for frying|
Beat the egg and water; toss with the chicken to coat.
Place the dry ingredients onto a sheet of waxed paper and mix.
Using tongs, grab chicken one piece at a time and dip into crumb mixture. Use the back of your clean hand to press the crumbs into the chicken.
Repeat until done.
Preheat vegetable oil in a large skillet. Fry until golden brown on both sides. Drain on paper towels.
3 tbsp mayonnaise
1 tsp dijon mustard
1 tsp pureed ginger
1tsp sriracha sauce
Mix together and serve.
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