Japanese Panko Tenders Fried Chicken Fingers in the world of foods and crispy indulgences, a culinary creation that stands out for its irresistible crunch and mouthwatering flavor.

These delectable bites combine the best of two culinary worlds: the tender juiciness of perfectly cooked chicken and the airy, golden crispiness of Japanese panko breadcrumbs.

In this blog post, we’ll take you on a culinary journey through the world of Japanese Panko Tenders Fried Chicken Fingers.

What Is The Japanese Panko Tender Fried Chicken Fingers?

Japanese Panko Tenders Fried Chicken Fingers are a delicious and crispy variation of classic fried chicken fingers.

They are known for their light, airy, and extra crispy coating, achieved using Japanese panko breadcrumbs.

Panko breadcrumbs are coarser and more extensive than regular breadcrumbs, which results in a crunchier texture when fried.

Japanese Panko Tenders Fried Chicken Fingers

How Long Will It Take To Prepare?

Marinate Time (Optional): If you decide to marinate the chicken in buttermilk or a marinade of your choice, this can take anywhere from 30 minutes to overnight for the best flavor and tenderness.
Preparation Time: Preparing the chicken, mixing the seasoned panko breadcrumb mixture, and coating the chicken typically takes around 15-20 minutes.
Breading Time: Coating the chicken pieces in the seasoned panko breadcrumbs usually takes 10-15 minutes.

Frying Time: Frying the chicken can take about 3-5 minutes per batch, depending on the size of the chicken pieces and the oil temperature.
Total Time: If we add up all these times, it can take 1 to 2 hours or more, including marinating time, depending on your chosen marination duration and cooking experience.
Serving: 2 servings depending on the quantity of chicken you prepare.

How Do You Make Japanese Panko Tenders Fried Chicken Fingers?

Essential Ingredients For Japanese Panko Tenders Fried Chicken Fingers:

For the Chicken:

4 Skinless, boneless chicken breasts; fat and skin removed
Salt and pepper

Optional: buttermilk for marinating

For the Coating:

2 Cups Japanese panko breadcrumbs

1/2 Cup whole wheat flour
Salt and pepper
2 Large eggs

2 tbsp water
3 Cloves garlic, crushed
2 tbsp paprika

For Frying:

Vegetable oil (such as canola or peanut oil)

Essential Instructions For The Japanese Panko Tenders Fried Chicken Fingers:

Step 1

Prepare the Chicken

Marinate the chicken tenderloins or breast strips in buttermilk for added tenderness and flavor if desired.

Step 2

Season them with salt and pepper-Marinate in the refrigerator for at least 30 minutes or longer.

Step 3

Prepare the Coating

In a shallow dish, combine Japanese panko breadcrumbs with a pinch of salt and pepper. Optionally, add paprika for extra flavor. In another shallow dish, place all-purpose flour.

Step 4

Dredge the Chicken

Remove the chicken from the buttermilk, allowing any excess to drip off.

Step 5

Dredge each piece of chicken in the flour, coating it lightly but evenly. Next, dip the floured chicken into beaten eggs, ensuring it’s fully covered.

Step 6

Coat with Panko Breadcrumbs

Place the egg-coated chicken into the dish with the panko breadcrumbs. Press the breadcrumbs onto the chicken to ensure a thick and even coating. Gently pat the breadcrumbs onto the chicken to help them adhere.

Step 7

Heat the Oil

Heat enough vegetable oil to submerge the chicken pieces in a large skillet or deep fryer. Heat the Oil to around 350-375°F (175-190°C).

Step 8

Fry the Chicken

Carefully place the coated chicken pieces into the hot Oil, a few at a time, depending on the size of your frying vessel.

Step 9

Avoid overcrowding the pan, which can lower the oil temperature and produce less crispy chicken.

Step 10

Fry the chicken pieces for about 3-4 minutes on each side or until they are golden brown and the internal temperature reaches 165°F (74°C) for poultry.

Step 11

Drain and Serve

Remove the fried chicken pieces from the Oil and place them on a wire rack or paper towels to drain excess Oil. Season with additional salt and pepper while the chicken is still hot.

Additional Tips For Japanese Panko Tenders Fried Chicken Fingers:

Toast the Panko: For extra crispiness, toast the Panko breadcrumbs in a dry skillet over medium heat until they turn golden brown before using them to coat the chicken. This step adds even more crunch to the dish.
Season the Flour: Enhance the flavor of the coating by seasoning the flour with additional spices and herbs such as garlic powder, onion powder, dried herbs, or cayenne pepper. Customize it to your taste preferences.

Let the Coated Chicken Rest: After coating the chicken with panko breadcrumbs rest for a few minutes. This helps the breadcrumbs adhere better to the chicken and ensures a crispy texture when fried.
Use a Thermometer: Invest in a kitchen thermometer to monitor the oil temperature accurately. Maintaining the correct frying temperature is essential for achieving crispy results.
Keep the Oil Clean: Remove any loose crumbs from the hot Oil between batches to prevent them from burning and affecting the flavor of subsequent batches.

Precautions For Japanese Panko Tenders Fried Chicken Fingers:

Hot Oil Safety: Be extremely cautious when working with hot Oil. Use a deep fryer or skillet; never leave the hot oil unattended. Keep a fire extinguisher nearby and have a lid for the pan ready to smother any potential oil fires.
Handling Raw Chicken: Follow proper food safety practices when taking raw chicken. Wash your hands thoroughly after touching poultry, and avoid cross-contamination with other ingredients or surfaces.
Oil Disposal: After frying, let the oil cool completely before disposing. Do not pour hot Oil down the drain, as it can clog pipes. Store it in a container and dispose of it according to local regulations.

Temperature Check: Always ensure that the chicken reaches an internal temperature of 165°F (74°C) for poultry to guarantee that it’s fully cooked and safe to eat.

Nutrition Facts Of Japanese Panko Tenders Fried Chicken Fingers

Nutrition	Amount
Calories	267kcal
Carbohydrates	22g
Protein	29g
Fat	5g
Saturated Fat	1g
Polyunsaturated Fat	1g
Monounsaturated Fat	1g
Trans Fat	0.02g
Cholesterol	113mg
Sodium	652mg
Potassium	503mg
Fiber	1g
Sugar	1g
Calcium	47mg
Iron	2mg

Japanese Panko Tenders Fried Chicken Fingers

Please note that these values are general estimates and can vary based on the recipe and cooking methods.

Additionally, fried chicken is known for being a calorie-dense and indulgent dish due to the frying process, so it’s essential to enjoy it in moderation as part of a balanced diet.

If you have specific dietary requirements or health concerns, it’s advisable to use a nutrition calculator or consult with a registered dietitian for precise nutritional information.

5 Best Variations Of Japanese Panko Tenders Fried Chicken Fingers

1. Spicy Japanese Panko Chicken

Add heat by incorporating cayenne pepper, chili powder, or sriracha sauce into the panko breadcrumb mixture. The result is a spicy and flavorful twist on classic chicken fingers.

2. Garlic and Herb Panko Chicken

Create a savory and aromatic coating by mixing minced garlic, dried herbs (such as rosemary, thyme, or basil), and grated Parmesan cheese into the panko breadcrumbs. This variation is bursting with flavor.

3. Lemon-Pepper Panko Chicken

Zest up your chicken fingers by adding lemon zest and freshly ground black pepper to the panko coating. The citrusy and peppery notes complement the crispy texture.

4. Teriyaki Panko Chicken

Marinate the chicken in teriyaki sauce before coating it in panko breadcrumbs. This adds a sweet and savory Japanese-inspired flavor to your chicken fingers.

5. Honey Mustard Dipping Sauce

Pair your Japanese Panko Tenders Fried Chicken Fingers with a homemade honey mustard dipping sauce. Mix honey, Dijon mustard, and a touch of mayonnaise for a sweet and tangy accompaniment.