Pan Fried Panko Chicken Breast

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  600g

• Seasoning

  Taco - Just the Basics

  2 tbsp dry mix or 16g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  1 tsp or 6g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Panko

  365 Everyday Value

  1 cup or 60g

• Salt

  Table

  ¼ cup or 73g

• Water

  Plain, clean water

  6 cup or 1.42kg

Directions

1. Brine
2. In a large pot, add kosher salt and luke warm water and stir until salt dissolves.
3. Add chicken and allow the chicken to brine for 30 minutes up to 1 hour in the fridge.
4. Remove chicken from brine and rinse well with cold water and pat dry thoroughly with paper towels and season with Cajun seasoning and kosher salt.
5. Dredging Station
6. Prepare a baking sheet and line it with parchment paper and set aside.
7. Get 3 shallow bowls or other dishware: 1 for flour; 1 for egg wash; and 1 for panko crumbs.
8. To each chicken breast do the following to both sides of chicken: First dredge with flour and gently shake off any excess. Second, dip into egg wash and allow any excess to drip off. Third, dredge with panko and gently press panko onto both sides. Place each prepared chicken breast on prepared baking sheet.
9. Place a cast iron skillet over medium high heat. Add oil and butter. When oil is hot, add prepared chicken to skillet and do not disturb. Allow it to cook on one side for 4 minutes or until edges begin to turn golden brown. Flip and cook other side for an additional 2 to 4 minutes do not overcook. Use a meat thermometer to check that the internal temperature has reached 165 degrees F at which point it's done. By the way, DO NOT overcrowd the skillet. Cook in batches if necessary.
10. Remove from skillet and place on a cooling rack on top of a clean baking sheet.
11. (source: https://cookingwithbliss.com/panko-chicken/)

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