Sharing my own Panko breaded chicken tenders recipe-

** This chicken recipe will beat any fast food breaded chicken out there..!!

Use Chicken Tenders or cut small cube size (1/2 inch or ¾ inch) cubes. (easy to fry) not too small or not too thick.

Pat dry the breast ((I am talking about chicken breast here, not yours 😉) with a paper towel to remove any surface moisture.

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1. Put salt to taste (based on your estimate) and massage the breasts. (again, I am talking about chicken breast here 😊)
2. Sprinkle some fine ground fresh black pepper.
3. Cumin powder ( 1 tablespoon for 1 pound of chicken) will be good.
4. Garlic fine granules powder (not powder form)- 1 tablespoon for 1 pound of chicken.
5. Ginger powder (1/2 tlb) spoon for 1 pound of chicken.
6. Red chilly powder (1/2 tlb) or 1 tlb (mild or medium) variety.

Massage these on the breast (I am talking about chicken breast here, not yours 😉)

Let it sit for 15-30 mins.,

In a bowl – mix approx. 3 tlbs of Tapioca starch (some stores it sold as Tapioca flour) and with room temp water about ( ½ cup water) or less than buttermilk consistency.. (not too thick.. not too watery).The mix should be milk or buttermilk consistency. You may find some tapioca starch at the bottom of the mix., try to mix it well so there is no residue left at the bottom.

Lay on the half side of a plate some Panko Bread crumbs- (spread it on the plate), (don’t put too much at a time)..you may add more as you go on crumbing the chicken breast.

To Crumb the chicken pieces, first, dip the chicken in the tapioca starch mix, then roll with some finger pressure on the bread crumbs plate till it gets fully covered all over, then place it on a dry plate and

Continue doing with all the breast you have (on the plate, not elsewhere 😊)..!! (new repeat rinse this process till you roll all the breast pieces in the process.!!,

** Note, while rolling the breast on the bread crumbs plate, you may wet the plate, and the crumbs may get mushy.. so try to minimize dripping (the tapioca mix, for god sake!! ) on the plate you are breading. This way, you will avoid clumping lumps of bread crumbs.

Frying process

1. Use a deep frying vessel (use any cooking oil)… best would be peanut oil or blended oil (canola)
2. Pour enough oil in the vessel to the depth level for frying.
3. Heat up the oil in medium flame, let it heat up slowly.
4. Once the oil reaches a frying temperature, sprinkle some crumbs in it and see it floats to the top and goes sizzling. Make sure you don't over heat the oil. Best way to heat up cooking oil is to use medium flame...
5. Lower the heat little bit, but keep it to give you consistent heating temp
6. Drop the pieces of the breaded chicken in the oil.. let it fry (it will float), then turn it around so it gets cooked to a golden brown crispy color.
7. Use a frying spatula with holes to drain oil, remove the pieces and let it sit on a plate lined with paper towels to absorb any oil drips.
8. Serve it while hot, with those chick-a-filla/wendys chicken nugget sauce (honey mustard/spicy hot sauce) you stole or asked for extra packets to use later.
9. Note:- If your oil is too hot, then you will burn up the breading and the chicken inside will not cook completely.

10. Note : -Don’t crowd the vessel with too many pieces.. you need room to flip the pieces as they cook. (average frying time is 5-8 mins) for 8-10 pieces at a time.

    Enjoy those chicken breasts!!

bon appetit