Description
These Chicken Katsu Fingers are a delightful twist on the traditional Japanese dish, featuring crispy breaded chicken strips that are sure to be a hit with both kids and adults alike. Served with a side of tangy ranch dressing, these make for a perfect snack or light meal.
Ingredients
Units
Scale
For the Chicken Katsu Fingers:
- 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 breadcrumbs
- 1/2 cup grated Parmesan cheese
For Serving:
- Ranch dressing
Instructions
- Prepare the Egg Mixture: In a large bowl, whisk together the flour, eggs, garlic powder, onion powder, and Dijon mustard until smooth. Set aside.
- Prepare the Breading: Combine panko breadcrumbs and Parmesan cheese in a mixing bowl until well mixed.
- Tenderize the Chicken: Use a meat mallet to evenly pound the chicken breasts wrapped in plastic wrap.
- Cut and Coat the Chicken Strips: Cut the chicken breasts into strips and dip them into the egg mixture until coated.
- Bread the Chicken: Bread the eggy chicken strips in the panko breadcrumb mixture, pressing them into the breading. Place on a sheet tray until ready to fry.
- Fry the Chicken: Preheat a pot with 1″ of oil to 350°F. Fry the chicken strips for 3-5 minutes, flipping halfway, until golden brown.
- Serve: Remove the chicken from the oil, place on a wire rack, season with salt, and serve immediately with ranch dressing.
Notes
- For extra flavor, consider adding a dash of cayenne pepper or paprika to the breading mixture.
- Make sure the oil is at the right temperature before frying to ensure a crispy coating.
- Feel free to customize the seasonings to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 105mg
