Panko bread crumb fried chicken was an instant hit in my house.

Growing up with a mom who’s family originates from Mississippi meant fried chicken was a weekly requirement in our house.  Every Sunday my mom would pull out her can of used oil under the kitchen sink, pour it into her huge cast iron pan and fry some chicken.  The part of the chicken being fried varied week to week based on what was on sale at the grocery store.  My favorites have always been the wing and the thigh.

My mom’s recipe was simple, rinse the chicken, season it with Lawry’s season salt then add it to a grocery bag filled with All Purpose flour, a few shakes and the chicken was ready for the heated grease.  The family rule, never fry for less than 19 minutes otherwise it could be under cooked by the bone.

 

As an adult, with a family I wanted to still be able to enjoy fried chicken, but based on all the diabetes and heart disease you hear about all the time there was no way I would fry chicken weekly, but I had no problem with having it for dinner every once in a while.  At this point in my life we were only eating boneless skinless chicken, so trying to fry that with just flour and season salt wasn’t going to work.

I wanted to re-create the crispy fried chicken from my childhood but with a boneless skinless chicken. So I did what everyone does these days, I “googled” it.  I found some recipes that used Japanese panko bread crumbs for frying chicken without bones. I had no clue what those were but sure enough they were right next to Italian bread crumbs at my local grocery store. So, my adventure for my modern, more “healthier” fried chicken begun.

 

From what I read online the process was just like making breaded chicken Parmesan. So I set up 3 bowls with All Purpose Flour, Egg (lightly beat), and Japanese Panko Bread Crumbs and added Oregano and Sweet Paprika (my foodie husband thinks season salt is a crutch, so I wouldn’t dare use that!)

 

I used boneless skinless chicken breast tender, since that is one of my favorite parts of the chicken.  Rinsed the chicken and seasoned it with salt and pepper.  Being a huge Top Chef fan I know the importance of never under seasoning your food!

 

Take each piece of chicken and dip it in the flour, then egg (let excess egg drip back into the bowl), then bread crumbs.  Repeat process with all chicken.

 

Cover the bottom of the skillet with a couple inches of vegetable oil.  Don’t fill the pan up, since you will not be deep frying this!  Heat up the skillet until the oil is sizzling. Cook the chicken for about 5 minutes on each side until its a nice golden brown.

 

Let chicken drain on a paper towel and immediately add salt, pepper, and lemon juice (optional) to both sides. Side Note: Before seasoning you can also cut open one piece of chicken to make sure it cooked all the way through, if you see pink, fry it for longer.

 

 

You now have a “healthier” crispy piece of chicken in half the time with an amazing lemon flavor

Ingredients

4 Boneless Skinless Chicken Thighs or chicken breast tenders (make sure the chicken isn’t too thick)

Salt (to taste)

Pepper (to taste)

1 tsp Oregano

1 tsp Sweet Paprika

1 cup All Purpose Flour

1 1/2 Panko Bread Crumbs

1 Egg

1 cup vegetable oil (Or fill up pan ¼ way)

2 Tbs Lemon Juice (Optional)

 

Serving Size 4

 

Instructions

1. Rinse chicken and pat dry.
2. Salt and pepper both sides to taste.
3. Pour oil in pan and heat it up.  Oil should be very hot before putting in the chicken.
4. Setup 3 bowls.  One with Flour, the 2nd one with an egg lightly beat, and the 3rd with Panko bread crumbs mixed with Oregano and Paprika
5. Dip chicken in flour, then egg, then bread crumbs (repeat with each piece).
6. Fry chicken on each side for about 4 to 5 minutes (until golden brown)
7. Take chicken out and set on plate with paper towels.  (If you want to confirm the chicken is cooked through, take a piece and cut it open)
8. Immediately salt and pepper the chicken.
9. Add lemon juice (optional)
10. Eat and enjoy!