Mom’s 25-Minute Crispy Chicken Katsu (Japanese Fried Chicken Cutlets)
This easy Chicken Katsu recipe is the ultimate comfort food, quick, simple, and ridiculously crispy!
Equipment
- deep skillet
Ingredients
Meat
- 1.5 pounds boneless, skinless chicken breasts or thighs
Seasonings
- 0.5 teaspoon garlic powder heaping, plus extra for dredging
- kosher salt to season
- ground black pepper to season
Breading
- 0.5 cup rice flour (can substitute all-purpose flour)
- 2 large eggs lightly beaten
- 2.5 cups panko breadcrumbs
Cooking
- frying oil of choice
Instructions
Cooking Instructions
- Prepare the frying oil: Add 1 inch of frying oil to a deep skillet. Preheat on medium-high heat until it sizzles when a breadcrumb is sprinkled in.
- Prepare the chicken: Butterfly chicken breasts or pound thighs to even thickness. Season with garlic powder, salt, and pepper.
- Prepare the breading station: Set up 3 shallow bowls with rice flour, beaten eggs, and panko breadcrumbs. Season each.
- Dredge the chicken cutlets: Coat chicken in flour, dip in eggs, then press into breadcrumbs and set aside.
- Cook the chicken katsu: Fry chicken in hot oil, 3-4 minutes per side until golden brown. Drain on paper towel.
- Serve the chicken katsu immediately with katsu sauce and favorite side dishes.
Notes
Chicken katsu is best enjoyed fresh. Store leftovers for up to 2 days. Reheat in oven at 425°F for 3-4 minutes or air fryer at 375°F for 2 minutes per side.
Nutrition
Serving: 1pieceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 1gCalcium: 4mgIron: 10mg
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