Panko Encrusted Lime Chicken
- Yield:4 servings
- Time:43 mins show details
One day when my husband was tired of the same old food over and over I created this as a change of pace. We call it "Corey's Chicken".
Ingredients
- 2Large chicken breast, skinned and de-boned
- 2Limes, Juice both, and zest one and set aside
- 2 cupsPanko bread crumps
- 2 tablespoonsHosin Sauce
- 1 teaspoonSalt
- 1 teaspoonGround Black Peper
- 2 cupsAll purpose Flour
- 3Large Eggs
- 3 cupsFrying Oil, Can be veg oil, canola, or peanut.
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Preparation
- 16 mins
Cut chicken into large chunks, then place in large bowl. Add the zest of one lime, salt and peper. Cover and let marinate for at least 15 mins in refrigerator. While the chicken is chilling, set a large pot/skillet on meduim high heat with 2-3 cups of oil for frying.
- 10 mins
In 3 bowls/pans add the flour to one, the eggs(wisked) to the other , and the last add the panko bread crumbs. Dredge the chicken chunks into the flour then, egg mixture, and lastly in to the panko set aside. Repete til all of the chicken is battered.
- 15 mins
Slowly add the chicken to the hot oil, and fry until golden brown. Set on rack or paper towl to drain.
- 2 mins
In a large bowl add the fryed chicken and toss with hosin, and lime juice.
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Comments
Made this last night. Two changes... added cornstarch to the flour (worked great) and put some of the juice in with the lime zest marinade (don't recommend) thinking it looked so dry. Left covered chicken pieces marinade for about 3 hours in the fridge and then dabbed with paper towel before dredge. This was AMAZING! served over steamed rice and sauce on the side. Hubby loved the sauce and went back for seconds on the chicken. Sooooo much better than take out!!!