Steps to Prepare Panko Vegan Tofu

Parmesan Panko Chicken Poppers

The tofu coating is super versatile and can be made with panko bread crumbs, crackers, stuffing ingredients and substitutions.

Recipe Summary Parmesan Panko Chicken Poppers

I was playing around in the kitchen and this is what I came up with, so I decided to share it with you. These nuggets go well with a sweet chili sauce. Enjoy!

Ingredients | Panko Vegan Tofu

2 cups panko bread crumbs

2 tablespoons grated Parmesan cheese

1 teaspoon salt

1 teaspoon ground black pepper

½ teaspoon garlic powder

2 eggs

1 tablespoon milk

1 cup all-purpose flour

1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces

oil for frying

Directions

Combine panko bread crumbs, Parmesan cheese, salt, pepper, and garlic powder in a food processor; blend until finely crushed. Put panko mixture in a bowl.

Whisk eggs and milk in a separate bowl to make an egg wash. Place flour in a bowl.

Coat chicken pieces in flour; dip them into egg wash. Press into panko mixture to coat, shaking off excess.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in batches, until no longer pink in the center and the juices run clear, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Info | Panko Vegan Tofu

prep: 15 mins cook: 3 mins total: 18 mins Servings: 8 Yield: 8 servings

TAG : Parmesan Panko Chicken Poppers

Meat and Poultry Recipes, Chicken, Fried Chicken Recipes,