Panko covered Chicken Fingers. So, what is Panko?

Kids love chicken fingers, but if you are like me I'm not too crazy about them. I never buy the frozen ones. You know... the ones loaded with fat, preservatives, coloring and a whole lotta of air and fluff. No meat... Since the kids begged me this weekend to buy "tyson" frozen nuggets and I went into shock when I read the label I said NO WAY. I'll make you some myself.

Here's a yummy recipe using panko's in leau of bread crumbs. Panko's are japanese bread crumbs. They offer a much crispier taste than traditional bread crumbs. You can find them in the "bread crumb" section at the grocery store.

Another lunch box tip: Not another boring sandwich please....make some extras and send the kids to school with some chicken fingers. Add a little sauce on the side and BANG! You got a winner lunch.

Panko Chicken Fingers (source:food network)
1 large egg
1/3 cup buttermilk
1 pound boneless skinless chicken breast, cut into bite size pieces
1 1/2 cups panko bread crumbs
1/4 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper
1/2 cup canola or vegetable oil
Ranch, honey mustard or barbecue sauce for dipping, optional
Carrot, cucumber and or celery sticks, optional

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.