Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Chicken Katsu Fingers with Parmesan Coating Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 48 reviews

  • Author: Sky
  • Total Time: 20 minutes
  • Yield: Serves 6

Description

Chicken Katsu Fingers are crispy, golden-brown chicken strips coated in a flavorful panko and Parmesan crust, perfect for a satisfying appetizer or main dish. These tender chicken strips are dipped in a seasoned egg and flour mixture before being fried to perfection, resulting in a crunchy exterior and juicy interior. Serve with ranch dressing for a delicious dipping experience.

Ingredients

Chicken and Coating

  • 3 chicken breasts
  • 3 eggs, beaten
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Dijon mustard
  • 3 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese

For Serving

  • Ranch dressing
  • Salt, to taste

Instructions

  1. Prepare the coating mixture: In a large bowl, whisk together the flour, beaten eggs, garlic powder, onion powder, and Dijon mustard until the mixture is smooth and well combined. Set this mixture aside for coating the chicken strips.
  2. Mix panko and Parmesan: In a separate bowl, combine the panko breadcrumbs and grated Parmesan cheese evenly to create the crunchy breading for the chicken fingers.
  3. Pound the chicken breasts: Place the chicken breasts between sheets of plastic wrap and use a meat mallet to pound them evenly to about 1/2 inch thickness. This ensures even cooking and tenderness.
  4. Slice chicken into strips: Cut the pounded chicken breasts into finger-sized strips suitable for frying and eating as finger food.
  5. Coat chicken in egg mixture: Dip each chicken strip thoroughly into the prepared egg and flour mixture, ensuring it is fully coated for the breading to adhere well.
  6. Bread the chicken strips: Press the egg-coated chicken strips into the panko and Parmesan mixture. Make sure each strip is evenly coated and well-covered with the breadcrumbs. Place the breaded strips on a tray and set them aside until ready to fry.
  7. Heat the oil: Preheat a pot with about 1-inch depth of oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the right temperature for frying.
  8. Fry the chicken strips: Carefully place the breaded chicken strips into the hot oil. Fry them for 3 to 5 minutes, turning halfway through cooking, until they are golden brown and crispy on all sides.
  9. Drain and season: Remove the fried chicken fingers from the oil and place them on a wire rack to drain excess oil. Sprinkle lightly with salt while still hot to enhance flavor.
  10. Serve immediately: Serve the crispy Chicken Katsu Fingers hot along with ranch dressing for dipping. Enjoy them as a tasty appetizer or a main dish accompaniment.

Notes

  • Make sure the oil temperature stays around 350°F to avoid undercooking or burning the chicken.
  • Using a wire rack to drain the chicken helps keep the coating crispier than placing it on paper towels.
  • You can substitute ranch dressing with tonkatsu sauce or your preferred dipping sauce for a different flavor profile.
  • For uniform cooking, try to cut the chicken strips into similar sizes.
  • If you prefer, bake the breaded chicken strips in a preheated oven at 400°F for about 15-20 minutes as a healthier alternative, flipping halfway through.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Japanese-inspired

Find it online: https://skysrecipes.com/crispy-chicken-katsu-fingers-with-parmesan-coating-recipe/