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Monday, January 31, 2011

Panko Chicken Fingers with Russett Fries

Well here is one my kids go CRAZY for!  My 9 year old is the pickiest eater ever!  It's super easy and fresh, it also is free of all the chemicals and other garbage the big companies put in their chicken tenders/nuggets. 

"Breadcrumb Ranch Chicken" (that's what my boys call this)
1-1 1/4  pounds Fresh Chicken Breasts (washed and sliced into 4 strips)
1 1/2 cup Plain Panko Bread Crumbs (brands I like; Trader Joe's, Kroger Private Selection, Kikkoman)
1/2 tsp Garlic Powder
1 tsp Kosher Salt
Fresh Ground Black Pepper (6-8 grinds)
1/2 cup Ranch Dressing (I like Bolthouse Farms Yogurt Ranch or Marie's Yogurt Ranch Dressing-available in produce department)
2 TBSP Extra Virgin Olive Oil

Preheat oven to 375 degrees.  I use a convection oven.  Line baking sheet with parchment paper or spray with pan spray if not using parchment (don't use foil! the aluminum leeches into your food!)

Wash and drain chicken, slice into 4 or 5 strips.   In a large mixing bowl combine panko, garlic powder, salt, and pepper.  In separate bowl combine chicken with ranch dressing.  Coat all pieces evenly with ranch.  With dry hand, place chicken strips in panko, 1 piece at a time and coat evenly with panko (you leave one hand dry and one wet).  Place on baking sheet, do not crowd chicken on pan-leave room between pieces.  Use remaining breadcrumbs on top of chicken pieces, press down to coat.  Drizzle chicken with extra virgin olive oil. 

Bake in convection oven for 18-22 minutes, conventional oven for 25-30 minutes.  Chicken should have some golden brown spots on them and be cooked to 170 degrees internally. 

Serve with ranch, BBQ sauce, honey mustard!  I like to squeeze fresh lemon juice on strips.

Russett Fries
3 Russett Potatoes (about 2-2 1/4 pounds)
2 tsp Kosher Salt
5-6 grinds Fresh Black Pepper
3 TBSP Extra Virgin Olive Oil

Preheat oven to 375 degrees.  Scrub potatoes in cold water with a vegetable brush.  You can remove skins or leave on.  Slice potatoes in 1/2.  Slice into even strips, about 1/2" wide.  Place sliced potatoes into large bowl,  toss with olive oil.  Add salt and pepper and toss potatoes again.  Line sheet pan with parchment paper or spray pan with pan spray if not using parchment, lay potatoes flat on sheet pan.  Do not crowd potatoes on pan, leave space between potatoes.  bake in oven for 15-20 minutes, flip potatoes over and continue to bake for 12-18 minutes.  Fries should be golden brown & tender. 

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