Crispy Pan-Fried Chicken with Ranch Dipping Sauce
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Christine Burns Rudalevige
The panko breading holds up and stays crisp when these chicken fingers are made ahead.
Ingredients
1 (6-ounce) skinless, boneless chicken breast
1 tablespoon cornstarch
1/2 teaspoon garlic powder
Dash of ground red pepper
2 tablespoons 1% low-fat milk
1 large egg white, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon canola oil
1/4 cup reduced-fat ranch dressing
Instructions
Cut chicken breast into 6 strips. Combine cornstarch, garlic powder, and pepper in a shallow bowl. Combine milk and egg white in another shallow bowl. Place panko in a third shallow bowl. Dredge chicken in cornstarch mixture; dip in milk mixture. Place chicken in panko, turning to coat.
Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; sauté 3 minutes on each side or until browned and done. Serve with ranch dressing.
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