Crispy Chicken Katsu (Japanese Fried Chicken Cutlet) Recipe
Introduction
You’ll love this crispy chicken cutlet! With a crunchy panko coating and juicy, tender chicken inside, chicken katsu is a family favorite that’s quick and easy to make at home.
Ingredients
- 2 chicken breasts (sliced half lengthways)
- 1 cup plain flour
- 2-3 eggs
- Salt and pepper to taste
- Neutral oil for frying
- Panko breadcrumbs (enough to coat each cutlet)
Instructions
- Step 1: Slice each chicken breast in half lengthways to create thinner cutlets. Flatten each piece using a meat tenderizer or rolling pin to an even thickness.
- Step 2: Season both sides of the chicken cutlets generously with salt and pepper.
- Step 3: Prepare three shallow dishes: one with plain flour, one with beaten eggs, and one with panko breadcrumbs.
- Step 4: Coat each chicken cutlet first in the flour, shaking off any excess. Then dip it into the beaten eggs, followed by a thorough coating of panko breadcrumbs.
- Step 5: Heat neutral oil in a frying pan over medium heat to about 340ºF (170ºC). Fry the cutlets for 1-2 minutes on each side until they turn crispy and golden brown.
- Step 6: Remove the cooked cutlets from the oil and drain on paper towels. Serve immediately for the best crunch.
Tips & Variations
- For extra flavor, add a little garlic powder or paprika to the flour mixture before coating.
- If you prefer a lighter cutlet, use skinless chicken thighs instead of breasts.
- Serve with tonkatsu sauce or a squeeze of fresh lemon for added zest.
Storage
Store leftover chicken katsu in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or under a grill to help restore the crispiness. Avoid microwaving, as it can make the coating soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake chicken katsu instead of frying it?
Yes, you can bake the cutlets at 400ºF (200ºC) for about 20 minutes, turning halfway through, but frying gives the best crispy texture.
What is the difference between panko and regular breadcrumbs?
Panko breadcrumbs are lighter and flakier than regular breadcrumbs, providing a crunchier and airier coating, ideal for dishes like chicken katsu.
PrintCrispy Chicken Katsu (Japanese Fried Chicken Cutlet) Recipe
This Family Favourite Fried Chicken Cutlet, also known as Chicken Katsu, features juicy, tender chicken breasts coated in a crunchy panko breadcrumb crust. Fried to golden perfection, this recipe delivers an irresistible combination of crispiness and tenderness that is perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 chicken katsu cutlets 1x
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Ingredients
Chicken Cutlets
- 2 Chicken Breasts (sliced half lengthways)
- Salt & pepper to taste
Breading
- 1 Cup Plain Flour
- 2–3 Eggs
- 1 Cup Panko Breadcrumbs
For Frying
- Neutral oil (vegetable, canola, or peanut oil) for frying
Instructions
- Prepare the Chicken: Slice the chicken breasts lengthwise into halves to make thin cutlets. Flatten each cutlet evenly using a meat tenderizer or rolling pin to ensure even cooking.
- Season the Cutlets: Generously season both sides of the flattened chicken cutlets with salt and pepper to enhance flavor.
- Bread the Chicken: Coat each cutlet first in plain flour, shaking off excess. Then dip into beaten eggs, ensuring full coverage. Finally, dredge thoroughly in panko breadcrumbs to create a crispy crust.
- Heat the Oil: Pour neutral oil into a frying pan, heating it over medium heat to approximately 340ºF (170ºC). This temperature is optimal for frying without burning the breadcrumbs.
- Fry the Cutlets: Fry each chicken cutlet for 1-2 minutes on each side until they turn crispy and golden brown. Adjust heat as necessary to maintain oil temperature and avoid overcooking.
- Drain and Serve: Remove fried cutlets from oil and place on paper towels to drain excess oil. Serve hot with your choice of dipping sauce or side dishes.
Notes
- Ensure the chicken cutlets are evenly flattened for uniform cooking and maximum tenderness.
- Maintain oil temperature around 340ºF to avoid greasy or burnt cutlets.
- Use fresh panko breadcrumbs for the best crispy texture.
- You can serve Chicken Katsu with tonkatsu sauce, rice, or salad for a complete meal.
- Adjust seasoning according to preference; adding garlic powder or paprika can add extra flavor.
Keywords: chicken katsu, fried chicken cutlet, crispy chicken, panko chicken cutlet, Japanese fried chicken
