What child does not LOVE chicken fingers? What adult doesn’t love them for that matter? I have developed a heart-healthy/allergy-friendly recipe I guarantee everyone will love and they will beg for seconds, I promise! I usually serve my Panko Crusted Chicken Tenders with steamed organic brown rice and steamed broccoli. It’s fun to serve with a few different vegan dipping sauces like honey mustard, my ginger dipping sauce or even ketchup. Place them in cute ramekins for serving and enjoy!
Panko Crusted Chicken Tenders
Prep Time: 20 minutes Cook Time: 30 minutes
Serves: 6-8 servings (leftovers are good!)
2 pounds organic chicken tenderloins
2 cups organic soy milk
1 tablespoon white vinegar
3 cups Panko Japanese Style Bread Crumbs
½ teaspoon salt
¼ teaspoon garlic powder
½ teaspoon pepper
½ teaspoon dried parsley
1 teaspoon olive oil or olive oil spray for greasing the pan
Preheat a conventional oven to 350 degrees. Whisk together the soymilk and the vinegar in a glass bowl and set aside to form a buttermilk consistency. Then set up a “dredging” and “bread crumbing” assembly line.
Mix together the bread crumbs, garlic powder, salt and pepper with a spoon. Set aside. Grease your baking sheet or place a piece of parchment paper on it. Set the baking sheet at the end of your assembly line station. Once your station is set up, take each piece of chicken separately and (1) dredge into the buttermilk mixture (2) then coat the chicken with the panko mixture on both sides (3) place neatly on the baking sheet. Repeat these steps until you have coated all of the chicken.
Place the baking sheet in the oven and cook for approximately 30 minutes or until the chicken has clear colored juices and is cooked through. Once the chicken is cooked, turn the broiler on high heat and broil until the chicken is golden brown, about 2 minutes. Be sure to watch it so it does not burn. Look at the beautiful golden brown crust below.
Serve with my garlic ginger dipping sauce and enjoy!
Garlic Ginger Dipping Sauce
Prep Time: 10 minutes Serves: 4-6
Cook Time: 20 minutes
4 cloves garlic minced
2 tablespoons freshly grated ginger minced
1 teaspoon shallot minced (if you have on hand)
¼ cup scallions (roughly 2)
¾ cup Low Sodium San-J Tamari soy sauce
¼ cup water
Add the water and soy sauce to a sauce pan and gently bring to a boil over medium heat. Once boiling whisk in the garlic, ginger and shallots. Reduce to a simmer for 15 minutes. Once the ingredients are nicely softened add the scallions and turn off the heat. Pour into separate dipping ramekins and serve warm with Panko Crusted Chicken for Dipping. Note: If you would like to add a little kick to your dipping sauce add a pinch of chili peppers.