Pan-fried chicken, served with katsu sauce and rice
Prep time: 20 minutes
Cook time: 20 minutes
Cost per serving $1.17 view details
- 2 lbs boneless skinless chicken breast (about 3 half-breasts)
- 1 c flour
- 1 egg
- 1 c panko breadcrumbs
- 2 c neutral oil (eg canola or corn oil)
- 1 tbs poultry seasoning
- Cut the chicken into about 9 equal pieces
- On a plate, pour out the flour, adding the poultry seasoning, and mix with your hands.
- In a bowl, break the egg and add a little water (about 1 tsp). Beat the egg a little until it's fairly even.
- On a plate, pour out the breadcrumbs, and add a little salt (about 1/2 tsp). Mix thoroughly.
- Next to your stove, place a cooling rack on a cookie sheet, for draining the finished chicken.
- Pour about a 1/2 in of oil into a large, heavy frying pan. Heat on medium high until shimmering.
- One at a time, dredge a piece of chicken in flour, shaking off the excess. Dip it in the egg wash until coated, shaking off excess. Roll in the breadcrumbs, shaking off excess.
- Place the chicken in the oil. You will want to do this in batches; do not crowd the chicken. I can usually do 2 or three pieces at a time (in a 12 in fry pan). You'll want to turn up the heat a bit when the meat first hits the pan, to keep the temperature consistent.
- Fry for about 3 minutes, then flip for another 3 minutes. You should achieve a nice brown crust.
- When the chicken is done, place on the cooling rack; season with a little salt immediately, and after 30 seconds, flip and season the other side.
- Let the chicken drain for a bit before serving.
- Serve with katsu sauce and rice.
Add the recipe to which day?
Adding to Planner
|Amount Per Serving||%DV|
|Serving Size 150g|
|Recipe makes 6 servings|
|Calories from Fat 28||10%|
|Total Fat 3.16g||4%|
|Saturated Fat 0.83g||3%|
|Trans Fat 0.03g|
|Total Carbs 29.39g||8%|
|Dietary Fiber 1.5g||5%|