Panko Fried Chicken

• 2 pounds bone-in chicken drumsticks or thighs, with skin
• Kosher or sea salt, to taste
• Fresh cracked black pepper, to taste
• 2 large eggs
• 2 cups panko
• Vegetable oil, for frying

1. Rinse the chicken and pat dry.
2. Season with salt and pepper to taste and set aside.
3. In a large bowl, beat the eggs and set aside.
4. In another large bowl, add the panko and set aside.
5. Coat the chicken in egg and dredge in panko, shaking off any excess.
6. Set coated pieces aside and repeat with the remaining chicken.
7. Heat 1 inch of oil to 375 in a large frying pan or Dutch oven.
8. Working in small batches, gently place the chicken in the hot oil and fry on both sides until crispy and cooked through, 10 to 15 minutes on each side.

chicken, kosher, black pepper, eggs, panko, vegetable oil

Taken from www.foodandwine.com/recipes/panko-fried-chicken (may not work)