CHIMI Crispy Chicken

CHIMI Crispy Chicken


- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Salt and pepper to taste
- Avocado oil for frying



1. Prepare the chicken breasts by pounding them to an even thickness, about 1/2 inch thick.

2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

3. Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off.

4. Coat the chicken evenly with panko breadcrumbs, pressing gently to adhere. Place the breaded chicken on a plate and repeat with the remaining chicken breasts.

5. Heat cooking oil in a large skillet over medium-high heat. You'll need enough oil to cover the bottom of the skillet.

6. Once the oil is hot, carefully add the breaded chicken breasts to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and crispy and the internal temperature reaches 165°F (75°C).

7. Once cooked, transfer the chicken to a baking rack to drain any excess oil and to keep the chicken crispy. 8. Serve the panko crispy chicken hot with your favorite CHIMI sauce and side dish. Enjoy!

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