Make the chicken: The chicken should be about ¼-inch thick. If it’s thicker, gently pound each cutlet with a meat mallet or rolling pin to flatten. Season all over with salt and pepper.

2 Boneless Breast of Chicken, Butterflied 1 ½ cups Panko Breadcrumbs 2 tsp Kosher Salt ¼ tsp Black Pepper ½ cup Flour 2 Eggs ½ cup Canola oil, plus for cooking ¼ cup Water 1 cup Katsu Sauce 1 ...

Deep-fry the chicken thigh for 3-4 minutes or until they turn a crispy golden brown. Once fried, transfer the chicken katsu to a drying rack to allow any excess oil to drip off.

I start with 1½ pounds chicken cutlets, each pounded to about ⅓ inch thick. I season them on both sides with salt. I then set up my breading assembly line: three plates side by side. On the ...

Though it doesn’t have that same burn-your-face-off heat as true Nashville hot chicken (we’ve got a different recipe for that right here), the Louisiana-style Crystal hot sauce Chris chose has ...

The Recipe: Crispy Chicken with Creamy Mushroom Parmesan Sauce To create this masterpiece, you’ll need a combination of crispy chicken fillets and a decadent, creamy sauce. Each component adds ...

Remove from heat, turn chicken skin-side up, and add 1/2 cup wine to the skillet. Place it in the preheated oven for 25 minutes (internal temperature should be 185 degrees).