Bff Crispy Coated Chicken

• Crispy Coated Chicken
• 1 pound chicken tenders or boneless skinless chicken breast
• 1 1/2 cups panko bread crumbs
• 1 cup grated parmesan cheese
• 1/4 cup flour
• 1/2 teaspoon garlic salt
• 2 eggs
• Salt and pepper
• Vegetable oil
• Lemony Parmesan Dressing
• 1 small garlic clove
• 1/4 cup grated Parmesan (ideally grated on a microplane)
• 1 tablespoon creme fraiche
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 6 tablespoons virgin olive oil
• 1 teaspoon anchovy paste (optional)
• Salt and pepper

1. If using chicken breast, slice into pieces about 1/2-inch thick. Pound chicken tenders or slices between two pieces of saran wrap to 1/4-inch in thickness. Sprinkle with salt and pepper. Set aside.
2. Get breading stations ready. Mix flour and garlic salt on a plate. Next, beat eggs in a shallow but wide bowl. Then mix together panko and parmesan in another shallow but wide bowl or plate. Put a clean plate at that end.
3. With one hand coat a piece of chicken with flour mixture and then drop into egg mixture. Pick it up, coat both sides with egg then drop into panko/cheese mixture. Using your other hand, coat both sides with panko/cheese. Set on the clean plate and continue coating the rest of the chicken.
4. Add enough vegetable oil to generously coat your frying pan (I use non-stick for this) and heat on medium high heat. Once hot, add enough chicken to fill the pan. Once the coating has turned golden brown flip each slice over. Add additional oil to make sure that the panko/cheese mixture can also brown evenly on that side. When both sides are nicely browned, remove to a plate with paper towels.
5. The chicken can be served hot or room temperature. To reheat, heat in a 350u0b0 F oven or toaster for 5 minutes or until coating sizzles.
6. Slice to serve in a green salad with Lemony Parmesan Dressing (or your favorite).
7. Pack chicken pieces into lunch boxes with a small container of ketchup.
8. Tuck pieces of chicken between two slices of your favorite toast with lettuce and tomatoes.
9. Mash up the garlic clove your favorite way.
10. Add garlic with Parmesan, creme fraiche, lemon juice and anchovy (if using) and mix thoroughly.
11. Add olive oil and whisk until evenly mixed and emulsified.
12. Taste and add salt, pepper, or more lemon juice. I like this with lots of pepper.
13. For lunches, pack a bit of dressing in a small container and drizzle on salads or sandwich right before eating (a small baggie works well -- pour into the corner of the baggie and seal the bag, then twist the baggie right above it. When it is time for lunch, clip the corner of the bag and squeeze the dressing out).

chicken, chicken, bread crumbs, parmesan cheese, flour, garlic salt, eggs, salt, vegetable oil, garlic, crueme fraiche, lemon juice, honey, virgin olive oil, anchovy paste, salt

Taken from food52.com/recipes/6945-bff-crispy-coated-chicken (may not work)