PANKO CRUSTED CHICKEN FINGERS

Ingredients

• 1/2 cup all-purpose flour
• 1/2 tsp sea salt
• 1/4 tsp freshly ground pepper
• 1 large egg
• 1 tbsp water or milk (2%)
• 1/2 cup panko (Japanese-style bread crumbs)
• 1/4 cup cornmeal
• 1 tsp paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground pepper
• 2 boneless skinless chicken breasts
• Thai sweet chili sauce*

Directions

1. Preheat oven to 375°F.
2. Grease a rimmed baking sheet or line with nonstick foil or parchment paper.
3. Combine flour, 1/2 tsp salt and 1/4 tsp pepper in a pie plate. Beat together egg and water in a second pie plate. Combine panko, cornmeal, paprika, 1/2 tsp salt and 1/4 tsp pepper in a third pie plate.
4. Slice chicken into 8 strips. Working with one strip at a time, dredge strips in flour mixture, shaking off excess. Dip strips into egg mixture, turning to coat both sides. Place strips in panko mixture, pressing lightly so that panko mixture adheres; turn to coat both sides. Place strips in a single layer on prepared pan.
5. Bake until strips are completely cooked and coating is golden brown, about 20 – 25 minutes. Serve with chili sauce.