Panko breadcrumbs are available in most grocery stores and in Asian markets. Use fine breadcrumbs if Panko crumbs are unavailable.
Ingredients
Chicken Strips
1¼ cups Panko breadcrumbs
¾ cup finely grated fresh parmesan cheese
½ tsp salt
15 chicken tenders (or 3 chicken breasts)*
⅓ cup all purpose flour
2 eggs, lightly beaten
2 to 3 tbsp olive oil
Creamy Dipping Sauce
½ cup sour cream
¼ cup grated fresh parmesan cheese
2 tbsp lemon juice
3 tbsp finely chopped green onion
salt and cracked black pepper
Instructions
Combine the breadcrumbs, parmesan cheese and salt in a medium shallow dish or on a piece of wax paper.
Toss the chicken in the flour, then dip into the egg and press into the breadcrumb mixture.
Heat the oil in a large frying pan over medium heat.
Cook the chicken in 2 or 3 batches for about 3 minutes on each side, adding more oil if needed or until all are cooked and golden brown.
To make the creamy dipping sauce, combine all the ingredients in a small bowl, serve with the chicken strips.
Notes
Make ahead: The chicken can be prepared a day ahead and stored covered in the refrigerator. The sauce can be made 3 days ahead and stored in an airtight container in the refrigerator.
*If chicken tenders are unavailable, use 3 chicken breasts. Remove the tenderloins from underneath each chicken breast and set aside. Cut the chicken breasts lengthways into 4 strips. With the tenderloins, you will have 15 strips.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/crispy-crumbled-parmesan-chicken-strips/