Midwest Breaded Fried Chicken is loosely based on the Japanese Chicken Katsu recipe that uses panko breading and fried in peanut oil.
Easy Midwest Breaded Fried Chicken Recipe
Sometimes I find myself changing from old to new and vise versa. That’s what happened with my breaded fried chicken recipe. I upcycled it to something that was more Japanese-inspired like a Chicken Katsu recipe.
Chicken Katsu is simply panko breaded chicken cutlets or thighs that are deep fried to golden brown.
It’s really a quick and easy recipe to make and tastes so delicious. Kids will love this recipe too.
You might be wondering how I came across this idea to make this recipe.
It was actually serendipitous. I usually follow my grandmother’s recipe that includes dried bread crumbs, but after frying I felt that sometimes it tasted more like KFC’s regular recipe.
What I was looking for was the “extra crunchy” version.
So, after a bit of surfing around the Internet, I happened upon the idea of using panko bread crumbs, much like the Japanese-inspired version.
What happened when I switched from breadcrumbs to panko was fried chicken that was crispy on the outside and moist on the inside. Definitely a palate-please.
I have to say, even my grandmother would love this recipe!
Recommended Product: Fry Daddy – For this recipe, I used a Fry Daddy. It uses minimal oil (approximately four cups for regular frying) and offers a preset thermostat which is perfect for keeping your oil at a constant temperature. Incidentally, I used peanut oil for this recipe. One trick to perfect crispy fried chicken: be sure not to overcrowd the fryer for optimal results.
Fry Daddy (affiate link)
Unlike the tradition Chicken Katsu recipe, which is served with rice and Tonkatsu sauce, I prefer to serve mine with Southern Collard Greens and homemade mashed potatoes. Consider this recipes as midwest meets southern, meets Asian cuisine.
But don’t take my word for it. Because this recipe is soooo delicious, you can place most sides with your fried chicken and make it your own.
How to Make Midwest Breaded Fried Chicken Recipe
To make Midwest Breaded Fried Chicken couldn’t be easier. It works the same way as you would regular breading–the trio flour, egg-milk mixture and panko breading.
I like to use my glass Pyrex pie pans because these are shallow and the motion of flowing fom one breading station to the next moves so quickly.
Some folks like to use one hand or a fork to do this to minimize what I call “breading hands.” As for me, I like to get my hands “dirty” and bread each piece from start to finish. Besides, washing one’s hands after handling chicken is essential anyway, so don’t be afraid to do it yourself.
While you are doing this, you’ll want to preheat your fryer to 350 degrees F, so that when you are finished with breading, your oil will be ready and your chicken won’t get soggy.
Then, it’s time to fry. The best tip I can offer is: don’t crowd your fryer. Err on the side of minimal frying for best results.
The truth is, once you place the breaded chicken into the hot oil, the temperature of the oil will get cooler because you are adding a cold product to something hot. It won’t take too long for the oil to get back up to speed, but keep that in mind when you fry anything.
How long to fry your chicken? The answer is that it depends upon how many pieces are being fried, the temperature of your oil and the type of pieces you are frying.
If you fry drumsticks or thighs, the time for frying will be quicker than if you fry chicken breasts. This is due to the overall size of the piece. You’ll find that it takes approximately nine to 10 minutes (or so) per piece for drumsticks and thighs–a bit longer for chicken breasts.
To check for doneness make sure the internal temperature of your Chicken Katu is 165 degrees F. You’ll use a meat thermometer for this task.
Cooking Tip: Be sure to invest in a good meat thermometer for your piece of mind.
Finally, once your Chicken Katu has been fully fried, remove it from the fryer and allow it to cool on a rack for about five minutes or so before serving.
Now you’re ready to eat. Enjoy!
Midwest Breaded Fried Chicken
- 6 skinless boneless chicken cutlets or butterflied chicken thighs
- 1.5 cups all purpose flour
- 2 eggs beaten
- 1/2 cup milk
- 1 tbsp teriyaki sauce
- 1 tbsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp paprika
- 2 cups panko bread crumbs
- Peanut oil per deep fryer instructions
- Salt and Pepper to taste
- Salt and pepper both sides of chicken cutlets or thighs.
- Place flour and panko bread crumbs into separate bowls. In a third bowl, beat the eggs and mix with milk and teriyaki sauce.
- Coat the chicken starting with flour first, then egg mixture and finally the panko bread crumbs.
- Prepare your deep fryer with peanut oil or oil of your choice (Vegetable, Canola, etc.) per your deep fryer instructions. Make sure the oil is at least 350 degrees F.
- Place breaded chicken in the hot oil and cook for approximately 9-10 minutes or until it’s golden brown. You can check for doneness with a meat thermometer reading of 165 degrees F.
- Remove cooked chicken from deep fryer and allow to cool on baking rack for 5 minutes.
- Serve with your favorite sides. Enjoy!