Crispy Panko Chicken With Apricot Dipping Sauce

Panko Chicken with Dipping Sauce 1 sm

These crispy panko-battered and fried chicken strips are delicious as a snack, starter, or as part of a main course meal.  Panko breadcrumbs originated in Japan and form the perfect coating for this chicken (and many other meats and fish as well).  Panko breadcrumbs have a crisper and more airy texture than other breadcrumbs.  They resist absorbing oil when fried, resulting in a lighter coating.

Quick and easy to make, this is a recipe you’ll return to again and again.  Kid-friendly and kid-approved (my 3 and 1 year old).

[amd-zlrecipe-recipe:3]

Adapted from Williams Sonoma

8 Responses

  1. Gerry Johnson

    wrote on

    Congratulations on your big win. You certainly deserve it. I am excited to try the panko chicken. Sounds wonderful. Have been using panko for ages for preparing fish.

    • The Daring Gourmet

      wrote on

      Thanks, Gerry! It was a lot of fun. And yes, this panko chicken is very tasty. And quick and easy – three food attributes a busy mom definitely appreciates from time to time :)

  2. Susan

    wrote on

    My family enjoyed this recipe. As my husband was eating it, he said, “Wait, you made this? From scratch? Wow.” So, thanks!

    • The Daring Gourmet

      wrote on

      Haha! Glad you all enjoyed it! It’s a great recipe for picky little eaters, too :)

  3. Cristel Barrett

    wrote on

    I was hoping for the recipe but it is not listed. Thank you

    • Kimberly @ The Daring Gourmet

      wrote on

      Well that is the most bizarre thing! Something obviously went wrong with the software. So sorry about that – I’ve made a note and will post the recipe as soon as I can. Thanks so much for bringing this to my attention, Cristel!

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