Chicken Dippers

I'm pretty sure that Matt and Lola are getting annoyed with my blogging. They don't like having to wait for me to take pictures before they can eat haha! Tonight was especially difficult to wait - who doesn't love chicken nuggets?! Lola scanarfed these down (yep, scanarfed). 

The panko bread crumbs make these super crunchy and yummy. If you haven't used panko bread crumbs before, now is the time to start. You'll find them right next to regular bread crumbs at the grocery store. Panko is made from just the fluffy middle part of the bread; no crusts. It's very crunchy which is great when you're trying to bake instead of fry. I use them for just about everything.

Chicken Dippers
2 Chicken breasts
1/2 Cup cornstarch
1 1/2 Cups panko bread crumbs
2 Eggs
1 Tbsp milk

• Trim the chicken breasts. Then cut them into long strips, cutting across the grain.
• Whip the 2 eggs and milk together.
• Dip the chicken strips into the cornstarch, then the egg wash, then the bread crumbs.
• Place the chicken strips in a single layer on a lightly greased baking sheet.
• Bake at 400° F for 2o minutes.
• Serve with your favorite dipping sauce.

I like to eat these with honey teriyaki or sweet chili sauce; Matt likes to dip them in buffalo sauce - which is not surprising for anyone who knows Matt. My sister once apologized (very tongue in cheek) at Thanksgiving for not making buffalo flavored turkey.