Panko and Chili Encrusted Chicken Fingers

So I found this recipe on thehungrymouse.com. Most of her recipes are a bit fancy for me, I'm not big into gourmet cooking mostly because I can't afford to buy so many new ingredients and most of the time I use it once and then throw the rest away. This recipe on the other hand is super easy and uses things that most of us keep on hand, except for maybe the Panko bread crumbs. I have to admit this is the first time ever using them, not because of not wanting to but I've never been able to find them at Walmart until yesterday I was at Kohler's and just happen to see them there so I grabbed a box. You can find them in the Oriental section and I've heard sometimes with the other bread crumbs, but I've never seen them at Walmart. These bread crumbs worked just as good as I had hoped, part of which I think was because of the recipe. There's a couple of steps with this recipe, but still really easy and where you cook them at 425 you can easily roast your favorite vegetables at the same time. Anyway without further babbling here's the recipe.



Chicken
2 lbs chicken tenders or chicken breasts cut into thick strips
1 T. chili powder
1 t. kosher salt or sea salt or I'm sure regular salt works well too
1/4 c. flour

Batter
1 c. sour cream
2 eggs

Bread Crumbs
8 oz Panko bread crumbs
1 t. chili powder
1 T. parsley

First thing I have to say is I only used 2 chicken breasts and cut everything else in half and this was plenty for us with even a little left overs, after cutting my chicken I was worried it wouldn't be enough, but after they're battered and breaded they're very filling.
Preheat oven to 425. Mix together bread crumb ingredients in a shallow bowl. In another shallow bowl whisk eggs and whisk in sour cream. Add chicken to a large ziploc bag. Sprinkle chili powder and salt over chicken. Close bag and squish bag to cover chicken in seasonings. Add flour and shake bag until chicken is completely covered. Remove chicken shaking off excess flour. Dip chicken into batter and then roll in bread crumbs until completely covered, lay chicken on greased cookie sheet. Repeat until all chicken is coated. Cook chicken for 15-20 minutes depending on the thickness of chicken.
On thehungrymouse.com she had a bluecheese dipping sauce which I didn't make, these had plenty of flavor to eat plain, but if you need a dipper they would probably be good in ranch or try her blue cheese dip. If you want to roast vegetables with the chicken, toss the vegetables of your choice in olive oil and sprinkle with kosher or sea salt and any other seasonings you like, I chose chili powder since that's what the chicken was in but season salt works good as well in place of kosher salt. Spread on another cookie sheet and cook according to vegetables. I did potatoes and I threw them in 15 minutes before the chicken, when I put the chicken in I added broccoli to the potatoes and put them on the rack below and cooked another 15-20 minutes.