Fried Chicken Skewers
By Paula Deen
- 1 cup italian seasoned breadcrumbs
- for frying oil
- 1/2 cup panko breadcrumbs
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 2 lightly beaten eggs
- 8 cut in half lengthwise chicken breast tenders
- 1/2 1 stick cup butter
- 1 minced clove garlic
- 2 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
Special equipment: 4-inch wooden skewers
Preheat oil to 350 degrees F in a deep-fryer or large saucepan.
In a shallow dish, combine the breadcrumbs and panko. In another shallow dish, combine the flour and salt. In another shallow dish, add the eggs.
Dredge each chicken tender strip in the flour mixture, shaking off any excess. Dip in the eggs, letting any excess drip off. Dredge in the breadcrumb mixture, pressing gently to adhere. Thread each breaded chicken strip onto a skewer. Fry in batches until cooked through, 5 to 7 minutes.
In a small saucepan, heat the butter and garlic over medium-high heat until the butter melts. Remove from the heat, and stir in the parsley and lemon juice. Serve the skewers with the butter sauce.