Recipe: Crunchy, Crispy, Pan Fried Chicken

I’ve been looking for a good, crispy fried chicken at home, without needing a full blown deep fryer, and let me tell you, plain flour does not do the trick!

After quite a bit of experimenting with different crunchy items in my pantry, I started playing more with panko - which has a nice, light texture, but also super crunchy and crispy when cooked fried, or even toasted.

But panko doesn’t have much flavor, so I added a little of the “Italian style” or “Italian flavored” bread crumbs, which added a great flavor.

I served my chicken with pasta and a rose sauce, but it would be perfect with a red sauce and some melted mozzarella.

Ingredients

• 1 lb. thin sliced boneless skinless chicken breasts
• ¾ cup milk
• 3 tablespoons flour
• 1 cup panko breadcrums
• ½ cup Italian style breadcrumbs
• 4 tablespoons oil
• salt and pepper to taste

Directions

1. Whisk flour and milk in shallow bowl until combined.
2. Combine panko and breadcrumbs in a second shallow bowl.
3. Season chicken with salt and pepper.
4. Dip chicken individually into the milk, then into the breadcrumbs, repeat.
5. Heat oil in frying pan until hot.
6. Cook chicken until browned on both sides and cooked through, approximately 2 to 3 minutes per side.