Print

Chicken Katsu with Panko Perfection

Chicken Katsu with Panko Perfection
Print Recipe

Chicken Katsu with Panko Perfection is a crispy, golden Japanese-inspired dish featuring tender chicken breasts coated in light, flaky panko breadcrumbs and fried to a satisfying crunch. This easy-to-follow recipe yields a flavorful, kid-friendly meal that pairs beautifully with rice, noodles, or fresh salads. Perfect for quick weeknight dinners or any time you crave a crunchy, comforting meal.

Ingredients

Scale

Chicken

  • 2 boneless, skinless chicken breasts (about 1/2 inch thick after pounding)

Coating

  • 1/2 cup all-purpose flour (or gluten-free flour for gluten-free version)
  • 2 large eggs
  • 1 cup panko breadcrumbs (or gluten-free panko alternatives)

Seasoning and Frying

  • Salt, to taste
  • Black pepper, to taste
  • Vegetable oil (for frying), about 1/2 inch depth

Optional

  • Lemon wedges (for serving)

Instructions

  1. Prep the Chicken: Trim any excess fat from the chicken breasts. Place each breast between two pieces of plastic wrap or parchment paper and gently pound them with a meat mallet or rolling pin until about 1/2 inch thick. This ensures even cooking and tenderness.
  2. Season and Flour: Lightly season both sides of the chicken breasts with salt and pepper. Dredge each piece evenly in flour, coating all sides. This dry layer helps the egg wash attach better.
  3. Egg Wash Dip: Beat the eggs in a shallow bowl. Dip each floured piece of chicken into the beaten eggs, ensuring it’s completely coated to help breadcrumbs stick.
  4. Coat with Panko Breadcrumbs: Press the egg-coated chicken into a plate or shallow dish filled with panko breadcrumbs. Firmly press to cover completely and evenly on both sides for a perfect crust.
  5. Fry to Golden Perfection: Heat about 1/2 inch of vegetable oil in a heavy skillet over medium heat until hot but not smoking (350-375°F). Fry the chicken for about 3-4 minutes per side until the crust turns golden brown and the chicken is cooked through. Drain on paper towels to remove excess oil.
  6. Rest and Serve: Let the chicken rest for a few minutes to allow juices to redistribute. Slice into strips and serve with your preferred dipping sauces, lemon wedges, or side dishes.

Notes

  • Use fresh or lightly toasted panko breadcrumbs for the best crunch.
  • Maintain oil temperature between 350-375°F to avoid greasy or undercooked chicken.
  • Fry in batches if needed to prevent overcrowding the pan and losing crispiness.
  • Allow chicken to rest after frying to keep it juicy.
  • Ensure even thickness by pounding chicken breasts to avoid uneven cooking.
  • For gluten-free, substitute flour and panko with gluten-free alternatives.
  • You can bake the chicken katsu at 400°F, brushing with oil, for a lighter version.

Nutrition

Keywords: Chicken Katsu, Panko, Crispy Chicken, Japanese, Fried Chicken, Gluten-Free Option, Quick Dinner, Kid-Friendly

Find it online: https://marygourmet.com/chicken-katsu-with-panko-perfection/