Chicken Katsu Recipe

• 2 lbs boneless skinless chicken breast (about 3 half-breasts)
• 1 c flour
• 1 egg
• 1 c panko breadcrumbs
• 2 c neutral oil (eg canola or corn oil)
• 1 tbs poultry seasoning
• salt
• water

1. Cut the chicken into about 9 equal pieces
2. On a plate, pour out the flour, adding the poultry seasoning, and mix with your hands.
3. In a bowl, break the egg and add a little water (about 1 tsp).
4. Beat the egg a little until it's fairly even.
5. On a plate, pour out the breadcrumbs, and add a little salt (about 1/2 tsp).
6. Mix thoroughly.
7. Next to your stove, place a cooling rack on a cookie sheet, for draining the finished chicken.
8. Pour about a 1/2 in of oil into a large, heavy frying pan.
9. Heat on medium high until shimmering.
10. One at a time, dredge a piece of chicken in flour, shaking off the excess.
11. Dip it in the egg wash until coated, shaking off excess.
12. Roll in the breadcrumbs, shaking off excess.
13. Place the chicken in the oil.
14. You will want to do this in batches; do not crowd the chicken.
15. I can usually do 2 or three pieces at a time (in a 12 in fry pan).
16. You'll want to turn up the heat a bit when the meat first hits the pan, to keep the temperature consistent.
17. Fry for about 3 minutes, then flip for another 3 minutes.
18. You should achieve a nice brown crust.
19. When the chicken is done, place on the cooling rack; season with a little salt immediately, and after 30 seconds, flip and season the other side.
20. Let the chicken drain for a bit before serving.
21. Serve with katsu sauce and rice.

chicken, flour, egg, breadcrumbs, neutral oil, poultry seasoning, salt, water

Taken from cookeatshare.com/recipes/chicken-katsu-35 (may not work)