This simple recipe uses Panko crumbs - and I’ve included the link for the “Do-It-Yourself Panko” from yesterday HERE. If you’re not in the mood to go to all that effort, by all means purchase a box of Panko and keep it on hand.
I’ve tried to simplify the preparation so it doesn’t take pounding, multiple seasonings, and exotic ingredients. And I must say, it turned out great.
The chicken is fork-tender and moist. The panko coating keeps it interesting, and the sour cream is a nice surprise when you take your first bite.
And even better than that - it isn’t deep fried, full of preservatives, and a miniature version of what is shown in the box photo of a frozen entree.
For this recipe & directions - go to: