Crispy Chicken Katsu
Posted on September 14, 2025
Crispy Chicken Katsu
- 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:**
- 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!
