Ingredients
8 pieces of chicken thigh or breast
1 13 oz can of panko crumbs
mayo
salt + pepper
neutral oil
Directions
1. Pat fry your chicken to remove all moisture. Lightly salt and pepper both sides. General rule: use about 1/4 tsp of salt and 1/8 tsp of pepper per chicken piece.
2. Drop 1 tsp of mayo on each side of the chicken and coat it thin and evenly.
3. Cover the mayo side with panko crumbs and press down firmly to prevent panko crumbs from falling when frying. The more you press down your panko, the better panko will stick to your chicken.
4. Flip your chicken over and repeat these steps.
5. Let the panko crusted chicken rest in room temp for 10 minutes to help the panko crumbs hydrate and dry slightly, which will create a secure bond to prevent panko from falling off in hot oil.
6. Heat a large pan over medium heat and add enough oil so the oil is about 1-1.5 inches deep. I do a panko drop test to see if the oil is at the ideal frying temperature (340F) – the panko should sizzle immediately and float.
7. Fry for 3 minutes on each side and cook until both sides are golden brown. Remove the chicken from the pan and transfer to a wire rack or plate lined with paper towel. Rest it for 3-5 minutes before cutting.
8. Serve and enjoy!
