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Crunchy Panko Chicken features golden-fried chicken strips coated in crispy panko crumbs and topped with a sweet, tangy, spicy homemade sauce. It works great as a starter, main dish, or quick bite - you'll want to try this if you enjoy food with bold flavor combos.
What Makes Crunchy Panko Chicken Special
Crunchy Panko Chicken turns regular chicken strips into something amazing with that signature sauce that balances heat and sweetness just right. You can deep-fry, use an air fryer, or bake it - either way, you'll get that awesome crunch and taste. It fits any situation from quick family meals to party finger foods.
Key Components You'll Need
- Main Protein: - Chicken tenderloins: 2 lbs (907g) kept at 38-40°F (3-4°C) - Each tenderloin about 4-5 inches in length, ½-inch thick - All tough membranes and silver skin removed
- Sauce Ingredients: - Mayonnaise: 1 cup (240g) chilled to 40°F (4°C) - Sweet chili sauce: ½ cup (120ml) at room temp - Sriracha: 2-3 tablespoons (30-45ml) adjusted for heat preference - Finished sauce should have pH between 3.8-4.2
- Breading Stuff: - Buttermilk: 2 cups (480ml) chilled to 40°F (4°C) - Panko breadcrumbs: 2 cups (180g) dry and fresh - All-purpose flour: 1 cup (120g) for first coating
- Flavor Boosters: - Cayenne pepper: ½ teaspoon (1g) - Garlic powder: 1 teaspoon (3g) - Kosher salt: 1 tablespoon (18g) - Black pepper: 1 teaspoon (2g) freshly ground
- Oil For Cooking: - Neutral oil: 4 cups (960ml) - Must handle heat up to 400°F (204°C) - Fresh oil only
Making It Step By Step
- Getting Ready
- Keep your kitchen at 68-72°F (20-22°C) and under 60% humidity. Get your breading area, thermometer, and sturdy pot ready for frying.
- Making The Sauce
- Mix all sauce stuff until it's smooth with no lumps. It should be thick enough to stick to a spoon. Cool it down to 40°F (4°C) for best texture.
- Setting Up Your Stations
- 1. First bowl: Flour with some seasonings 2. Second bowl: Buttermilk mixed with 1 teaspoon each of salt and cayenne 3. Third bowl: Panko with the rest of your seasonings Keep everything between 40-45°F (4-7°C)
- Coating The Chicken
- Go through each step: 1. Roll in flour until fully covered 2. Dip in buttermilk and let it drip for 5 seconds 3. Press firmly into panko to stick Let the coated pieces sit for 5 minutes so coating sets.
- Frying Method
- Get oil to exactly 350°F (177°C). Keep it between 345-355°F (174-179°C). Cook 3-4 pieces at once for 4-5 minutes until they reach 165°F (74°C) inside and turn golden brown (Pantone 7509 C).
- Cooling Off
- Let them drain on a wire rack with paper towels underneath for 2-3 minutes. Sprinkle with fine salt while they're still hot. They should be 155-160°F (68-71°C) when you serve them.
Air Fryer Method
Want something healthier? Put your coated chicken in the air fryer at 400°F for 10 minutes. Flip them halfway through cooking. Give them a light spray with cooking oil before starting for extra crispiness. Add the sauce drizzle just before you eat.
Oven Cooking Alternative
For baking, heat your oven to 425°F. Put the coated chicken on a baking sheet lined with parchment, spray with cooking oil, and cook for 12-15 minutes. Don't forget to flip them halfway. Make sure they hit 165°F inside before serving.
Keeping Leftovers Fresh
Wait till the chicken's totally cool before putting it away. It'll stay good in the fridge in a sealed container for up to 5 days, or you can freeze it for up to 6 months. When you want to eat it again, warm it in a 375°F oven to keep it crunchy.
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Ways To Enjoy Your Meal
Try the Crunchy Panko Chicken on top of rice, next to some veggies, or mixed into a salad. It's also great for dipping in extra sauce, ranch, or blue cheese dressing. When you're having friends over, serve it alongside other crunchy snacks like fries or onion rings.
Frequently Asked Questions
- → Why does my breading slide off while frying?
Press the breadcrumbs firmly onto the chicken and be sure to shake off extra batter. Keep oil at 365°F, and don't move the chicken too much as it fries.
- → How can I make it less spicy?
Skip the Sriracha or use less of it. The sweetness from the chili sauce will still give it flavor without as much heat.
- → Can these be cooked in the oven?
Sure, bake them at 400°F for about 15-20 minutes. Flip them halfway and spray with oil to help get crispy edges. They won’t be as crunchy as frying but still tasty.
- → Is the sauce good to make ahead?
Absolutely, you can prepare it up to 3 days early and keep it refrigerated. The flavors actually blend and get better over time.
- → What goes well with chicken strips?
Enjoy them with rice, a fresh slaw, or some steamed veggies. They’re also great as wraps, salad toppings, or an appetizer with extra sauce to dip into.