Panko Crusted Chicken

This may seem like an unnecessarily simple post, but I know I’ve struggled for awhile to find a good coating method for shallow-frying chicken and thought this post might help some of my more novice readers make excellent chicken cutlets or chicken fingers at home.

This may seem like an unnecessarily simple post Panko Crusted Chicken
Just look at that gorgeous coating. That comes from panko, a Japanese-style breadcrumb. What a great invention. I rarely use regular breadcrumbs anymore. Panko provides such a wonderful crunch you can even bake with it and still get a nice, crispy coating.

This recipe can be used for chicken cutlets or chicken fingers. It’s a great, simple method to have in your kitchen arsenal.

Panko Crusted Chicken

Vegetable oil for frying
Chicken, either pounded thin or cut into long strips
salt and pepper
2 eggs
2 cups panko, more as needed

Fill a large skillet with enough olive oil to reach a depth of 1/4 inch and place over medium-high heat. Test with a piece of bread – if the bread starts to brown but doesn’t burn, the oil is ready.

Season the chicken with salt and pepper. Put panko in one shallow bowl and beat the eggs in another shallow bowl. Dip chicken into the egg, then into the panko. Working in batches, add the chicken to the pan and cook, turning once, until cooked through, about 5 minutes per side. Don’t disturb the chicken while it’s cooking. Drain on a paper-towel-lined baking sheet. Transfer to a preheated 200 degree panggangan to keep warm, if not serving immediately. Source recipe:

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