How to Make Panko-Crusted Chicken Tenders Juicy on the Inside, Crispy on the Outside

Find out how to make Asian-style panko-crusted chicken tenders with a secret technique for ensuring juiciness inside and crispiness outside. It's a recipe appealing to both adults and children.

Ingredients:
1 ½ lb chicken breast
5 tbsp water
1 ½ tsp salt
¼ tsp white pepper (optional)
1 ½ tbsp cornstarch
1 ½ tbsp oil

3 eggs + 3 tbsp water
½ tsp salt
1 package panko bread crumbs (7 oz)
½ tsp salt (or seasoned salt)
1 ½ cup cornstarch
6 cups oil (canola, vegetable, or peanut)

Instructions:
Marinate the chicken in a mixture of water, white pepper (optional), and salt. Add cornstarch and oil to the chicken, mixing thoroughly to coat evenly. Prepare a breading station with cornstarch, beaten eggs with salt and water, and seasoned panko breadcrumbs. Coat each chicken strip in cornstarch, then dip in the egg mixture, and finally coat with seasoned panko breadcrumbs. Fry the breaded chicken strips in oil heated to 375°F (190°C) until golden brown and crispy, flipping halfway through cooking.

Chapters:
0:00 - Introduction
0:23 - Prepare chicken
1:59 - Prep other ingredients
3:11 - Bread chicken strips
4:05 - Fry and serve!

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