Chicken Katsu Fingers
An appetizer chicken strip inspired by the famous Japanese recipe.
you're making mealtime meaningful.
Chicken fingers are my favorite fallback snack at any restaurant. Why don’t we make them at home? We need and easy restaurant-quality chicken tender that’s easy enough to make at home and delicious enough that it’s worth your time. I think this is it! Inspired by my favorite Japanese breaded chicken with an extra crispy breaded exterior with this tender juicy interior. Be sure to make extra tenders, cook, and freeze them for a nice homemade chicken snack you can reheat another time for an easy lunch or dinner.
My favorite part of this chicken finger recipe is how you simplify the 3-step breading process. Combine the flour with the egg and marinate the chicken in the mixture. GAME-CHANGER!
The most exhausting part of breaded chicken is the BREADING. How can we save even more time breading? The trick is doing a big batch of strips all at once. I’ve found pouring the panko breadcrumb into a shallow sheet tray and laying the strips over the breading makes it SO easy to bread.
I know frying is not always the ideal or healthiest option to cook, but sometimes it really does the trick and does it fast.
You can bake these chicken fingers after spraying with some olive oil, but they’re more at risk to dry out. Cook at high heat, like 400°F, but be sure to check the temperature as you cook.
Try this method to making your next breaded chicken recipe because you will be amazed at how much time it saves. Eggs and flour baby!
Now is the time to bring your favorite dipping sauces to the table. These strips taste SO GOOD and juicy. Don’t forget to freeze the leftovers, they reheat great! The only question now is when you’re going to make them.
Chicken Katsu Fingers
Yield(s): Serves 6
10m prep time
10m cook time
you're making mealtime meaningful.
Ingredients
- 3 chicken breasts
- 3 eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 3 cups panko
- 1/2 cup grated Parmesan cheese
- Ranch, for serving
Preparation
- In a large bowl, whisk together the flour, eggs, garlic powder, onion powder, and Dijon mustard until smooth. Set aside.
- Combine panko breadcrumbs and parmesan cheese in a mixing bowl until combined.
- Use a meat mallet to evenly pound chicken breasts wrapped in plastic wrap.
- Cut the chicken breast into strips and add the strips to the egg mixture until coated.
- Bread the eggy chicken strips in the panko bread crumbs by pressing them into the breading. Place on a reserved sheet tray until ready to fry.
- Preheat a pot with a 1" of oil until the temperature reaches 350°F.
- Fry the chicken for 3 - 5 minutes, flipping halfway until golden brown.
- Remove to a wire rack, season with a sprinkle of salt and serve immediately.