I guess the nostalgia bug hit L.: recently he reminded me of this dish that I used to make fairly often for him when he was little and requested it for dinner. I resisted the urge to zhuzh the recipe up for his more wordly teen palate and was glad I didn't. Though pretty basic, this still stands the test of time as an excellent example of kiddy comfort food - a crispy on the outside, juicy on the inside chicken recipe, to be served with your favorite dipping sauce though nowadays probably more as a snack than as a dinner main course. I served ours with Hellman's mayo, cut with a splash of lemon juice and a dollop of yuzu kosho paste.
12 chicken tenders
2 eggs
1 cup Panko
2 Tbsps olive oil
Salt
Beat 2 eggs in a shallow bowl. Measure out the panko on to a separate plate. Salt it well and stir to combine.
Set aside an empty plate and prepare another one by lining it with several layers of paper towels.
Place the chicken tenders 2 or 3 at a time in the beaten egg and submerge to ensure that the entire surface of the tenders get covered in egg wash. Roll each eggy tender in the panko and press down on each side to make sure that as much panko as possible adheres to the tenders. Once this is done, place the tender on the empty plate. Repeat until all tenders have a panko coating.
Heat one tablespoon of the oil in a skillet until shimmering. Lower the heat to medium low and cook the tenders until goladen brown and cooked through - about 2 minutes on each side. You will have to work in batches; place the cooked chicken on the paper towel lined plate to remove any excess oil. Should the pan start to get dry as you cook the various batches of tenders, add some of the remaining tablespoon of oil to the pan.
Once all the tenders are cooked, salt again lightly before serving.
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