You can sub out the cheeses and use different ones as long as you keep the amounts the same. Have fun trying new combinations. Courtesy of Julie Moreno, Jewel’s Bakery & Café.
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Ingredients
- 1 large egg
- 1/3 cup buttermilk
- 1 pound boneless skinless chicken breast cut into bite size pieces
- 1 ½ cups panko bread crumbs
- ¼ teaspoon paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Italian seasoning
- Salt and Pepper to taste
- ½ cup canola or vegetable oil
- Ranch, honey mustard or barbecue sauce optional for dipping
Ingredients
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Instructions
- Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients.
- Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, Italian seasoning, and salt and pepper, to taste.
- Set a rack on a cookie sheet lined with paper towels.
- Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.
- Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side.
- Transfer chicken to the rack to cool. Place in sealed container. Pack in a lunch box with their favorite veggies and ranch, honey mustard or barbecue sauce for dipping.
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