- 4 chicken boneless, skinless chicken breasts.
- ⅔ cup panko breadcrumbs.
- ¼ cup all-purpose flour.
- 1 tsp salt, divided.
- ¼ cup all-purpose flour.
- 1 tsp salt, divided.
- ½ tsp ground white pepper, divided.
- 2 eggs.
- 2 cups vegetable oil.
Directions:
1- Mix all-purpose flour with ½ tsp salt and ¼ tsp white pepper in a bowl.
- 2 cups vegetable oil.
Directions:
1- Mix all-purpose flour with ½ tsp salt and ¼ tsp white pepper in a bowl.
2- Mix the breadcrumbs with ½ tsp salt in another bowl.
3- Whisk the eggs with ¼ tsp white pepper in a third bowl until the white and yolk are fully incorporated.
4- Slice each chicken breast in half horizontally.
5- Dip each chicken slice into the flour mixture, then eggs, then breadcrumbs. Set the chicken slices aside.
6- Heat the oil in a deep, heavy pot over medium-high heat.
7- Once the oil reaches 350 F, add a few chicken strips and cook for 3 minutes. Turn and cook the other side for 3 more minutes or until the chicken is cooked.
8- Drain the chicken strips on a paper towel. Serve with salad.