Panko Crusted Chicken

This chicken is a family favorite. It's super easy, and so delish.  We use it as a main dish, or you can slice the chicken up and use it to make chicken fingers, or cube it up for some Chinese chicken, or a crispy chicken salad. I LOVE this chicken in my chicken Parmesan dish.

What you will need:
4 large boneless skinless chicken breasts (cut in half horizontally)
2 cups plain Panko bread crumbs
2 Cups flour (unbleached)
1 T sea salt
1 T fine black pepper
1 T garlic powder
1 T onion powder
Dried herbs (thyme, basil, oregano) optional
1 Cup finely grated Parmesan cheese (optional)
2 Cups milk or buttermilk
3 T Tabasco Sauce
Canola or peanut oil

Once you have cut your raw chicken breasts in half horizontally,  put then in a large pan or bowl and season with just a bit of salt. Then pour the 2 cups milk, and Tabasco sauce over the top and let rest, for up to 24 hours, or just while you make your breading.

Heat up your oil in a large skillet or fry pan to 350 degrees.
To make your breading, in a large pan or bowl, mix your seasonings, the bread crumbs, and flour, until well combined. I usually use my hands to mix it all up. If you are using this chicken in an Italian dish, add the dried herbs and the Parmesan cheese.

Once your chicken has soaked for the recommended time, lay the chicken in the breading/flour mixture and press down firmly, then flip and repeat. So the chicken becomes thoroughly covered. Gently lay the chicken in the hot oil, and fry until golden brown, about 8 or so minutes a side. Let rest on a rack placed on a cookie sheet in a 225 degree oven, while you cook the other chicken.

If you prefer to do these in strips, just cut them in 1 inch wide strips, and batter and cook the same way, just less time in the pan, as they are smaller pieces of meat.