Panko Fried Chicken
Smitten Kitchen Cookbook
- 1 kg chicken breast
- 1 c flour
- 2 tsp salt
- 1 tsp pepper
- 3 egg white
- 3 tbsp whole grain mustard
- 2 tsp dried oregano
- 1 lemon's zest and juice
- 2 c panko bread crumbs
- 1/2 tsp garlic powder
With a sharp knife, cut chicken breasts into pieces of even thickness. Get out three shallow bowls. In one, whisk together flour, salt, pepper and garlic powder. In another, whisk together egg whites, mustard, oregano and lemon. Add the breadcrumbs to the third. Dredge chicken in flour, then in the wet mixture, then coat with breadcrumbs, pressing them firmly into the chicken. Repeat with second piece of chicken. At this point, you can put the chicken in the fridge for 4-5 hours before frying, or fry it right away.
Heat 1 inch of vegetable oil and about 1/4 c. of olive oil in a skillet. When oil is hot, add chicken. Cook until both sides are golden brown and chicken is cooked through, about 5-6 minutes on each side.
Yield: 2 meals