Umami-packed miso adds depth of flavor to these chicken “fingers,” making them a favorite for kids and adults alike. The secret to a crisp coating without frying is to toast the panko before coating the chicken; that way, it crisps up in the short time the chicken takes to bake.
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These are excellent, remain very moist and the lemon rounds out the flavour experience -- and really easy to make.
I have white Miso, would it be a reasonable exchange for the red?--I haven't used this ingredient much in my cooking yet.
These were really good. Easy too!
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