How about indulging in some Crispy Chicken Katsu? It’s all about that satisfying crunch, and the best part? It’s ready in under 30 minutes! Whether you pair it with rice, curry, or mac salad, it’s sure to be the perfect meal. Let’s dive into making the crispiest CHICKEN KATSU, coated in Panko breadcrumbs and fried to a golden perfection! It’s absolutely mouthwatering, whether tucked into a sandwich or served in a bowl with rice, veggies, and a drizzle of BBQ sauce. Plus, it’s quick to whip up, and you probably have all the ingredients on hand already!
Crispy Chicken Katsu
Ingredients
- 1 pound boneless skinless chicken thighs about 5 pieces
**Wet Batter:**
- 2 large eggs
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
**Dry Coating:**
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
**Dry Breading:**
- 2 cups Panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
**Other:**
- Vegetable oil for frying
Instructions
- Pat the chicken thighs dry with a paper towel.
- In one bowl, mix all-purpose flour with salt, black pepper, and garlic powder.
- In another bowl, whisk together the eggs with milk, salt, black pepper, and garlic powder.
- In a third bowl, combine Panko breadcrumbs with salt, black pepper, and garlic powder.
- Coat each chicken thigh in the seasoned flour, shaking off any excess.
- Dip each floured chicken in the egg mixture, allowing excess to drip off. Keep one hand for dry and the other for wet to make the process less messy.
- Dip the chicken in the breadcrumbs after the egg, pressing them on tightly all around. Repeat with the rest.
- Let the breaded chicken sit for 10 minutes while heating up the oil for frying.
- Once the oil reaches 350°F, fry the chicken in batches until golden brown on both sides.
- Transfer the cooked chicken to a wire rack to drain excess oil.
- Chop and enjoy warm!