Spicy Panko Crusted Chicken Strips
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I have recently fallen in love with panko crusted anything. I saw this recipe, at Kathy’s site, Are You Hungry. She is a great cook and her site is full of wonderful recipes. This recipe is a little different than her’s. I tried to get a really thick coating, so instead of just dipping the chicken in hot sauce first, I added milk. Combining the milk with the hot sauce makes a spicy buttermilk marinade from the vinegar in the hot sauce. I then added my own seasonings to plain crumbs because I did not have any Italian panko crumbs. The result was a super crispy spicy breading on the chicken. It was amazing to say the least.
- 4 boneless skinless chicken breasts, cut into strips
- 1 cup milk
- 2 -3 teaspoons Tabasco sauce
- 1 cup plain panko bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Preheat oven to 400 degrees. Combine milk and Tabasco sauce in a bowl. The vinegar in the Tabasco sauce will make the milk into a thick buttermilk. Add chicken and let sit for at least 15 minutes.
- Combine bread crumbs and dry seasonings in a bowl. Bread chicken. Place on a lightly greased baking sheet. Sprinkle extra crumbs on top of chicken. Bake chicken for 30-45 minutes, or until chicken is firm, browned, and has an internal temperature of 165 degrees.