Categories: Appetizers

Ingredients

• 1/2 cup vegetable oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1 cup Panko*
• 1/4 cup freshly grated Parmesan
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 2 tablespoons chopped fresh parsley leaves

Directions

1. Heat vegetable oil in a large skillet over medium high heat.
2. Season chicken with salt and pepper, to taste.
3. In a large bowl, combine Panko, Parmesan, garlic powder and smoked paprika; season with salt and pepper, to taste. Set aside.
4. Working in batches, dredge chicken in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
5. Add chicken to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
6. Serve immediately, garnished with Parmesan and parsley, if desired.

Email to a friend | Print this recipe | Back