- Prep time:
- 10 minutes
- Cook time:
- 10 minutes
- Serves 4-6
2 out of 5
- 3 lbs. boneless, skinless chicken breasts
- 5 eggs, whisked together
- 1 cup all-purpose flour
- 4 cups panko bread crumbs
- ¼ cup Worcestershire sauce
- ¼ cup Louisiana hot sauce
- 1 teaspoon kosher or sea salt
- ½ teaspoon cracked white pepper
- 6 cups canola oil
Cut each chicken breast in thirds; slightly pound each piece with a meat tenderizer to about ½-inch thick; set aside. Place flour, egg and panko into three separate bowls. Whisk together Worcestershire, hot sauce, salt and white pepper; reserve as "hot" dipping sauce.
Heat oil in an 8-quart stockpot or deep fryer over medium to medium-high heat. Sprinkle a few breadcrumbs in the oil to test for readiness (oil is ready when breadcrumbs quickly bubble and float to top). While oil heats, begin breading the chicken.
Coat each piece of chicken breast in flour, shake loose excess, then dip in egg and finally in the panko. Deep fry in oil until chicken tenders begin to float and turn golden brown. Remove from oil and place on a paper-towel-lined sheet pan. Serve with hot sauce and cool ranch dressing and Beer-Battered Onion Rings.
Techniques used in this recipe:
dredgedredge: to coat food with a dry ingredient such as flour or bread crumbs. deep-frydeep-fry: a cooking method in which foods are cooked by immersion in hot fat; deep-fried foods are often coated with bread crumbs or batter before being cooked. coatcoat: to sprinkle food with, or dip it into, egg, flour, chocolate, sauce, etc.