Crispy Chicken
Ready In: 30 mins
Serves: 4
Ingredients
- 1⁄2 cup corn oil (or more, as needed)
- 1 lb boneless skinless chicken breast
- 3⁄4 cup buttermilk
- 1⁄2 cup all-purpose flour
- 1⁄2 cup cornstarch
- 2 tablespoons cilantro, chopped
- 1 large egg
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper
- 1 cup panko breadcrumbs
Directions
- Add corn oil to cooking pan and heat to medium-high. You'll need to be able to at least immerse half of the chicken to ensure they brown fully.
- Cut chicken breasts into 1" pieces.
- Blend all other ingredients except for breadcrumbs.
- Dip chicken pieces in batter, allow excess to drip off, then press breadcrumbs to fully cover each piece.
- Pan fry chicken in small batches in a single layer so the pieces don't touch. NOTE: if using precooked chicken, the pieces will brown in about 30 seconds, so keep an eye on them! Raw chicken will take a few minutes for each side.
- Flip each piece over and cook until both sides are golden brown. If you have a meat thermometer, the raw chicken is cooked when the internal temperature reaches 165 degrees F.
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