Panko Fried Chicken

Panko breadcrumbs are the perfect thing to coat chicken in for frying because they crisp up so beautifully without adding too much bready flavoring.

A simple egg wash binds it all together for the crispiest fried chicken ever.


– vegetable oil – chicken breasts – unseasoned panko breadcrumbs – salt – garlic powder – paprika – pepper – egg

Heat the oil over medium heat in a large skillet or a stock pot to 300°F.


Meanwhile, butterfly the chicken breasts by slicing them in half lengthwise.


In a medium-sized bowl, mix together the panko, salt, garlic powder, paprika and pepper.


Crack the egg into a small bowl and beat it until it’s an even color.


Dip each piece of chicken in the egg and allow any excess to drain off back into the bowl.


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