Panko-Fried Chicken in the Fryer
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 230.4
- Total Fat: 15.4 g
- Cholesterol: 57.4 mg
- Sodium: 89.6 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.3 g
- Protein: 15.6 g
View full nutritional breakdown of Panko-Fried Chicken in the Fryer calories by ingredient
Introduction
A chicken version of tonkatsu. A chicken version of tonkatsu.Number of Servings: 8
Ingredients
-
Chicken, boneless, skinless
Panko
Bisquick
Egg
Canola Oil
Salt
Tips
Making a Tonkatsu Sauce to go with these really adds to the flavor.
Directions
Pour the oil into the fryer and set the heat to 375.
Prepare a pan with panko crumbs on one half, and Bisquick on the other. Have a third pan with a beaten egg.
Lightly salt the chicken on both sides with Kosher salt, then pound the pieces to about a quarter-inch thickness, section the breast into quarters.
Set each quarter (one at a time) into the Bisquick, getting both sides. Shake off the excess.
Then dip the quarter in the egg, getting both sides again.
Lastly, set the quarter into the panko crumbs, thoroughly covering each side.
Drop the chicken quarter carefully into the hot oil and let cook for several minutes until the panko is a dark-golden brown. (If uncertain, cut the piece at the thickness point to check for doneness).
Repeat the above steps for all the quarters.
Let rest on a plate or cookie sheet covered with paper towels to absorb some of the excess oil.
Serving Size: Makes 8 servings
Prepare a pan with panko crumbs on one half, and Bisquick on the other. Have a third pan with a beaten egg.
Lightly salt the chicken on both sides with Kosher salt, then pound the pieces to about a quarter-inch thickness, section the breast into quarters.
Set each quarter (one at a time) into the Bisquick, getting both sides. Shake off the excess.
Then dip the quarter in the egg, getting both sides again.
Lastly, set the quarter into the panko crumbs, thoroughly covering each side.
Drop the chicken quarter carefully into the hot oil and let cook for several minutes until the panko is a dark-golden brown. (If uncertain, cut the piece at the thickness point to check for doneness).
Repeat the above steps for all the quarters.
Let rest on a plate or cookie sheet covered with paper towels to absorb some of the excess oil.
Serving Size: Makes 8 servings