This recipe is incredibly versatile. You can use it to crumb chicken, beef, lamb, pork and fish. The Japanese panko breadcrumb is more crispy, crunchy making it more delicious in my opinion. This is one of our family favorites.
Ingredients:
6 Chicken Thighs
1 cup of Japanese panko breadcrumb
1 large egg
2 tsp of paprika
1 tsp of garlic powder
1 tsp of onion powder
Salt and pepper
2/3 cups of flour
Oil for frying meat
Directions:
1) Prepare 3 separate bowls. 1 bowl filled with flour. Whisk egg in another bowl and add a bit of water ( egg wash). The last bowl filled with panko breadcrumbs, powders, salt and pepper mixture.
2) Wash chicken thighs. Dip each thigh into the flour bowl first, then dip it into the egg wash bowl, then press firmly it into the breadcrumb mixture with powders. Make sure they are evenly coated. Repeat this process until all the chicken thighs are crumbed and place them on a plate.
3) Place the crumbed thighs plate in the fridge for at least 30 mins. I tried to leave in the fridge for 60 mins before frying. This helps the panko breadcrumb to harden a bit, so less chance of them fallen off during the frying process.
4) Use low to medium heat, fry meat for at least 5 minutes on each side to ensure meat is fully cooked.
5) Serve it with potatoes and vegetables or salad and bread rolls Enjoy!