Lemon Chicken Lollipops

By bdjrempel

Ingredients

• 4 chicken breast cut into pieces and pounded slightly
• 1 cup all purpose flour (250 ml)
• 1 cup Panko bread crumbs (250 ml)
• 2 eggs lightly beaten
• Salt and pepper to taste
• 3 teaspoons Parmesan, grated (45 ml)
• 3 tablespoons vegetable oil (15-45 ml)
• grated lemon rind
• 24 Short bamboo sticks
• Directions

Preparation

Step 1

Preheat oven to 200 degrees F (110 degrees
Place flour, breadcrumbs, and eggs into individual bowls. Whisk the eggs until slightly frothy.
Add parmesan cheese and lemon rind to the bowl of Panko breadcrumbs and mix lightly until evenly distributed.
Season chicken pieces with salt and pepper to taste.
Coat the chicken pieces in the following order, first dip the chicken piece into flour and shake off the excess, then dip into the egg mixture to coat, finally dip the chicken into the Parmesan Panko coating well and making sure to shake off the excess. Place onto a parchment lined tray and repeat with remaining chicken.
Place a large skillet over medium high heat. Add vegetable oil to the warmed skillet and allow to heat through without smoking.
Place 4-5 chicken pieces in the skillet and allow them to cook - without touching, until a golden brown crust forms, approximately 1 minute. Flip and continue to cook other side to achieve the same result.
Remove chicken and place on a paper towel lined tray. Place tray into the preheated oven to keep warm and continue to cook the remainder of the chicken.
Repeat the same process until all the chicken pieces are cooked.