“Okay, but did you ever get a bag of those potato wedges from the grocery store… and then dig into them on the way home?”
“Dude. That is the proper way to consume those delicious potatoes.”
This is a real conversation that took place between my husband and myself. You know what we’re talking about, right? Go to the prepared foods counter at your grocery store, over near the deli counter, where you can but macaroni and pasta salads by the pound. There you will find a hot prepared foods section filled with every kind of breaded chicken imaginable and also seasoned, fat, fluffy, deep fried potato wedges. They are magic. I can’t remember the last time I had them, but one day recently David and I shared our common memories of those delicious morsels. A few days later I was grocery shopping during lunchtime and happened upon the counter and a half pound of potato wedges fell into my basket along with a half pound of breaded chicken strips.
The potato wedges were exactly as we remembered them. The chicken strips? Not so much. I’ll stick to these impressively crispy baked chicken strips for my breaded chicken needs. I make chicken strips fairly often for my family since they’re an easy sell to the kids, but one day I switched to two layers of panko instead of first dredging with flour and these guys came out super crunchy and I loved them so much. You should make them at home and love them, too!
Do you have a food memory that kicks off a craving whenever it springs to mind?
20 minCook Time
20 minTotal Time
- 1 pound boneless, skinless chicken breasts
- 2 cups panko bread crumbs
- 1 large egg
- 1 tablespoon water
- kosher salt and black pepper, to taste
- Preheat the oven to 350F
- Slice the chicken into strips and season to taste with salt and pepper.
- Place the panko in a shallow bowl and whisk the egg with the water in a separate shallow bowl.
- Dredge the chicken strips in the panko, then the egg, and again in the panko, pressing to coat well.
- Place the chicken strips on a baking sheet and coat lightly with cooking oil spray.
- Bake until the breadcrumbs are golden brown and the chicken is cooked through, about 20 minutes, turning halfway through.