Asian

Panko-Fried Chicken in the Fryer is for Dinner.

Panko-Fried Chicken in the Fryer takes 20 minutes to prepare.

Panko-Fried Chicken in the Fryer takes 20 minutes to cook.

Panko-Fried Chicken in the Fryer makes 8 servings.

The ingredients for Panko-Fried Chicken in the Fryer are:

Chicken, boneless, skinless
Panko
Bisquick
Egg
Canola Oil
Salt

Here is how you make Panko-Fried Chicken in the Fryer:

Pour the oil into the fryer and set the heat to 375.Prepare a pan with panko crumbs on one half, and Bisquick on the other. Have a third pan with a beaten egg.Lightly salt the chicken on both sides with Kosher salt, then pound the pieces to about a quarter-inch thickness, section the breast into quarters.Set each quarter (one at a time) into the Bisquick, getting both sides. Shake off the excess.Then dip the quarter in the egg, getting both sides again.Lastly, set the quarter into the panko crumbs, thoroughly covering each side.Drop the chicken quarter carefully into the hot oil and let cook for several minutes until the panko is a dark-golden brown. (If uncertain, cut the piece at the thickness point to check for doneness).Repeat the above steps for all the quarters.Let rest on a plate or cookie sheet covered with paper towels to absorb some of the excess oil.Serving Size:?Makes 8 servings

The nutritional information for Panko-Fried Chicken in the Fryer is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 230.4

• Total Fat: 15.4 g
• Cholesterol: 57.4 mg
• Sodium: 89.6 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 0.3 g
• Protein: 15.6 g

Panko-Fried Chicken in the Fryer is Asian cuisine.