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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
vegetable oil for frying |
1/2 cup all-purpose flour |
2 cups panko, japanese bread crumbs |
1 egg |
3/4 cup milk |
1 pound boned chicken breasts (or boned thighs) |
Directions:
1. In a deep fryer or skillet, heat oil to 365 degrees. Place the flour and bread crumbs on separate plates. In a medium bowl, mix together the egg and milk. Diagonally slice the breasts and/or thighs 1/2-inch thick. Between waxed paper, pound to 1/3-inch. Dredge chicken in the flour and shake off the excess. Dip into the egg mixture to coat, then dredge in bread crumbs. Working in small batches, fry for 3 or 4 minutes on each side until golden brown. Remove from the oil with tongs and drain well on paper towels.
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