Notes
Yum! That is all. Recipe taken from Bon Appétit.
Ingredients
- 4 4-oz. skinless, boneless chicken breasts, pounded to ¼” thickness
- Kosher salt, freshly ground pepper
- Vegetable oil (for frying)
- 1 cup all-purpose flour
- 3 large eggs, beaten to blend
- 2 tablespoons whole grain mustard
- 2 ½ cups panko (Japanese breadcrumbs)
- 1 tablespoon chopped fresh flat-leaf parsley
- Lemon wedges (for serving)
Special Equipment
Deep-fry thermometer
Directions
- Season chicken breasts with salt and pepper.
- Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1/2″ and heat over medium-high heat until thermometer registers 315°F (you want a moderate heat here because chicken breasts are so thin, they will cook quite quickly).
- Meanwhile, place flour in a shallow bowl. Whisk eggs and mustard in another shallow bowl. Place panko in a third shallow bowl. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, dip into egg mixture, turning to coat evenly, then carefully coat with panko, pressing to adhere. Working in 2 batches, fry chicken until golden brown and crisp, about 2 minutes per side. Transfer chicken to a wire rack set inside a baking sheet and season with salt.
- Top chicken with parsley and serve with lemon wedges alongside for squeezing over.