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).
- 4 boneless, skinless chicken breasts (about 6 ounces each), pounded to ¼ inch thickness
- ⅓ cup all-purpose flour
- 2 large eggs
- 1½ cups panko bread crumbs
- ¼ cup oil for frying
- For the Apricot Dipping Sauce:
- ¾ cup apricot preserves
- 3 tablespoons ketchup
- 3 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- To make the dipping sauce, combine all ingredients in a bowl and divide between four small dipping bowls.
- Sprinkle the chicken breasts with salt and pepper. Spread the flour on a plate, the breadcrumbs on another plate, and the eggs in a shallow bowl (beat the eggs). Dredge each chicken breast in the flour, then the eggs, then coat evenly with the bread crumbs. Be careful not to press the breadcrumbs into the chicken.
- Heat the oil over medium-high heat in a large frying pan until very hot but not smoking. Add the breaded chicken breasts and reduce the heat to medium. Fry the chicken for about 4 minutes on each side until golden brown and the chicken feels firm when pressed in the center. Turn down the heat if necessary to prevent burning.
- Transfer the chicken breasts to a cutting board and slice across the grain into wide strips. Transfer to individual serving plates and serve immediately with the dipping sauce.
Adapted from Williams Sonoma