Crispy Chicken

• 12 cup corn oil (or more, as needed)
• 1 lb boneless skinless chicken breast
• 34 cup buttermilk
• 12 cup all-purpose flour
• 12 cup cornstarch
• 2 tablespoons cilantro, chopped
• 1 large egg
• 1 teaspoon kosher salt
• 12 teaspoon ground black pepper
• 1 cup panko breadcrumbs

1. Add corn oil to cooking pan and heat to medium-high.
2. You'll need to be able to at least immerse half of the chicken to ensure they brown fully.
3. Cut chicken breasts into 1" pieces.
4. Blend all other ingredients except for breadcrumbs.
5. Dip chicken pieces in batter, allow excess to drip off, then press breadcrumbs to fully cover each piece.
6. Pan fry chicken in small batches in a single layer so the pieces don't touch.
7. NOTE: if using precooked chicken, the pieces will brown in about 30 seconds, so keep an eye on them!
8. Raw chicken will take a few minutes for each side.
9. Flip each piece over and cook until both sides are golden brown.
10. If you have a meat thermometer, the raw chicken is cooked when the internal temperature reaches 165 degrees F.

corn oil, chicken breast, buttermilk, flour, cornstarch, cilantro, egg, kosher salt, ground black pepper, breadcrumbs

Taken from www.food.com/recipe/crispy-chicken-524498 (may not work)