Extra crispy and delicious, panko fried chicken is always a crowd favorite because of its flaky and crunchy texture.
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Rinse the chicken and pat dry. Season with salt and pepper to taste and set aside.
In a large bowl, beat the eggs and set aside. In another large bowl, add the panko and set aside.
Coat the chicken in egg and dredge in panko, shaking off any excess. Set coated pieces aside and repeat with the remaining chicken.
Heat 1 inch of oil to 375° in a large frying pan or Dutch oven.
Working in small batches, gently place the chicken in the hot oil and fry on both sides until crispy and cooked through, 10 to 15 minutes on each side.
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