John Hazzard’s Panko Crusted Chicken Goujons with Kraft BBQ Dipping Sauce from Eggonomics.
1 each Chicken Breast, sliced in half lengthwise and cut into six fingers
1 teaspoon Curry Powder
1 teaspoon Cumin Powder
1 teaspoon Garlic Powder
1 teaspoon Paprika
? teaspoon Black Pepper
? teaspoon Salt
1 cup Flour, seasoned with salt and pepper
3 each Whole Eggs, whisked (add a little salt to break down the protein)
2 cups Panko Flakes
1.Combine Chicken Breast with curry powder, cumin, paprika, garlic powder, black pepper and salt and rest in the refrigerator for 24 hours.
2.Pass chicken through breading station (flour, egg wash & bread crumbs) and deep fry at 350 degrees Fahrenheit until golden brown.
3.Serve Chicken with Kraft BBQ Dipping Sauce.