FRIED CHICKEN WITH PANKO CRUMBS RECIPES

PANKO FRIED CHICKEN RECIPE - TODD PORTER AND DIANE CU | FOOD & WINE

Panko Fried Chicken Recipe - Todd Porter and Diane Cu | Food & Wine image

Extra crispy and delicious, panko fried chicken is always a crowd favorite because of its flaky and crunchy texture. Plus: More Chicken Recipes

Provided by Todd Porter and Diane Cu

Total Time 45 minutes

Yield 4

Number Of Ingredients 6

Ingredients

2 pounds bone-in chicken drumsticks or thighs, with skin
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
2 large eggs
2 cups panko
Vegetable oil, for frying

Steps:

Rinse the chicken and pat dry. Season with salt and pepper to taste and set aside.
In a large bowl, beat the eggs and set aside. In another large bowl, add the panko and set aside.
Coat the chicken in egg and dredge in panko, shaking off any excess. Set coated pieces aside and repeat with the remaining chicken.
Heat 1 inch of oil to 375° in a large frying pan or Dutch oven.
Working in small batches, gently place the chicken in the hot oil and fry on both sides until crispy and cooked through, 10 to 15 minutes on each side.

CRISPY PANKO CHICKEN CUTLETS RECIPE - FOOD.COM

Crispy Panko Chicken Cutlets Recipe - Food.com image

This is a fast and easy recipe to make on a busy night. We especially like the crunch of the Panko bread crumbs. (Panko crumbs can be found in the Asian section of the supermarket.)

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breast halves
3/4 cup flour
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper, to taste
3 eggs, lightly beaten with 1/3 cup water
2 cups panko breadcrumbs
vegetable oil

Steps:

Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).
Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.
Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.
Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.

Nutrition Facts : Calories 488.4, FatContent 9.7, SaturatedFatContent 2.5, CholesterolContent 215, SodiumContent 586.2, CarbohydrateContent 57.4, FiberContent 3.1, SugarContent 3.6, ProteinContent 39.5

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