Panko Crusted Chicken Strips with Jack Daniels Glaze

     Do you ever have a day where you wish that dinner would make itself?  Last week I came home from work and it was cold outside, I was exhausted, and I wanted nothing more then to put my jammies on and crash on my couch.  So I did!  Unfortunately 6:00 came quickly and I just didn't want to make dinner.  I looked in the refrigerator and found the Jack Daniels Glaze I had made several days earlier.  Going on the fact that my cousin and I used to love crispy chicken strips with the glaze I gave it a go!

     I used panko breadcrumbs simply because they make a crispy crust then regular breadcrumbs.  I cut my chicken breasts into thin strips and dipped them in the mixture.  They pan fried quickly and then I simply put them on a plate, drizzled them with the glaze, and put more of the glaze on the side as a dipping sauce.

     It was awesome!  The chicken strips were crisp and flavorful and the Jack Daniels Glaze was sweet and delicious on top of it.  I couldn't resist dunking each and every morsel into the glaze.  My husband wasn't sure if he would like it but he ended up liking it as much as I did.  In fact, and I hate to admit this, I even ate a spoonful of the glaze after I had finished my chicken.

Panko Crusted Chicken Strips with Jack Daniels Glaze (The chicken strips are my own recipe)
1 lb. boneless, skinless chicken breasts
1 1/2 c. panko breadcrumbs
1 t. black pepper
1 t. salt
1/2 t. paprika
1/2 t. garlic salt
1/2 t. oregano
2 eggs
2 T. olive oil
1/2 c. Jack Daniels Glaze

1.  In a shallow dish combine the panko, black pepper, salt, paprika, garlic salt, and oregano.  Mix well.

2.  Cut the chicken breasts into long, thin strips.  Set aside.

3.  Combine the eggs in a shallow dish and beat well.

4.  Heat the olive oil in a large skillet over medium high heat.  

5.  Dip each of the chicken strips into the egg mixture then into the panko mixture.  Press the chicken into the panko mixture to make sure the coating stays on.

6.  Place the chicken in the pan and heat for 3-4 minutes on each side or until the strips are golden brown and the chicken is cooked through.  

7.  Remove the chicken from the pan, drizzle with a tablespoon of heated Jack Daniels glaze, then serve with the remaining glaze as a dipping sauce.  

     Do you ever have a day where you wish that dinner would make itself?  Last week I came home from work and it was cold outside, I was exhausted, and I wanted nothing more then to put my jammies on and crash on my couch.  So I did!  Unfortunately 6:00 came quickly and I just didn't want to make dinner.  I looked in the refrigerator and found the Jack Daniels Glaze I had made several days earlier.  Going on the fact that my cousin and I used to love crispy chicken strips with the glaze I gave it a go!

     I used panko breadcrumbs simply because they make a crispy crust then regular breadcrumbs.  I cut my chicken breasts into thin strips and dipped them in the mixture.  They pan fried quickly and then I simply put them on a plate, drizzled them with the glaze, and put more of the glaze on the side as a dipping sauce.

     It was awesome!  The chicken strips were crisp and flavorful and the Jack Daniels Glaze was sweet and delicious on top of it.  I couldn't resist dunking each and every morsel into the glaze.  My husband wasn't sure if he would like it but he ended up liking it as much as I did.  In fact, and I hate to admit this, I even ate a spoonful of the glaze after I had finished my chicken.

Panko Crusted Chicken Strips with Jack Daniels Glaze (The chicken strips are my own recipe)
1 lb. boneless, skinless chicken breasts
1 1/2 c. panko breadcrumbs
1 t. black pepper
1 t. salt
1/2 t. paprika
1/2 t. garlic salt
1/2 t. oregano
2 eggs
2 T. olive oil
1/2 c. Jack Daniels Glaze

1.  In a shallow dish combine the panko, black pepper, salt, paprika, garlic salt, and oregano.  Mix well.

2.  Cut the chicken breasts into long, thin strips.  Set aside.

3.  Combine the eggs in a shallow dish and beat well.

4.  Heat the olive oil in a large skillet over medium high heat.  

5.  Dip each of the chicken strips into the egg mixture then into the panko mixture.  Press the chicken into the panko mixture to make sure the coating stays on.

6.  Place the chicken in the pan and heat for 3-4 minutes on each side or until the strips are golden brown and the chicken is cooked through.  

7.  Remove the chicken from the pan, drizzle with a tablespoon of heated Jack Daniels glaze, then serve with the remaining glaze as a dipping sauce.