Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 3 Hy-Vee large eggs | ||
| ⅓ c. Hy-Vee flour | ||
| ¾ tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee black pepper | ||
| 1 lbs. Hy-Vee Cool Chicken boneless, skinless chicken breast tenderloins | ||
| 1 ½ c. panko bread crumbs | ||
| Canola or peanut oil, for frying |
Things To Grab
Directions
- In a shallow plate, whisk eggs until frothy. In a separate shallow plate, mix flour, salt and pepper. In a third shallow plate, place panko bread crumbs. Dredge chicken strips in flour mixture, followed by egg mixture and finally in the panko bread crumbs.
- Pour enough oil into large, heavy pot to reach depth of 2 inches and heat oil to 350 degrees to 375 degrees. Fry 3 or 4 chicken strips at a time until internal temperature reaches 165 degrees, about 2 to 3 minutes. Remove and drain strips on paper towels. Repeat batches as necessary.
- *Nutrition Facts cannot be calculated due to the unknown amounts of fat added due to frying.
Recipe Source:
Hy-Vee Seasons Fall 2012.