Gluten Free Crispy Chicken Strips
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Ingredients
- 2 1/2 cups Gluten Free Panko , divided
- 1/4 cup grated Parmesan
- 4 skinless, boneless chicken breasts, cut into 1/2” thick strips
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4–1/2 cup Olive oil
Instructions
- In a food processor grind 3/4 cup of the Panko until it’s a powder. Place ground panko, salt, and pepper in a shallow bowl and gently mix.
- Beat eggs in a second shallow bowl.
- Combine remaining panko and parmesan in a third shallow bowl.
- Set up an assembly line and dredge the chicken in the ground panko, shaking off any excess.
- Transfer to the beaten egg and turn to coat. You want the panko flour to be covered in eggs. Allow the excess to drip back into the bowl.
- Place the chicken in the panko parmesan mixture and coat evenly. Press to adhere. Heat 1/4 cup oil in a large heavy skillet or a cast-iron skillet over medium-high heat (350-375F)
- Working in batches, cook the chicken until golden brown ~4-6 minutes. Do NOT crowd the pan! Make sure to keep an eye out for the temperature.
- Flip and cook until golden brown. ~4 minutes. Transfer to the cooling rack on the pan. Add more oil if needed and repeat until all the chicken is cooked. Serve with your favorite dipping sauce