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Ingredients
4 boneless, skinless chicken breasts (about 1 1/2 lbs)2 cups water
1 tablespoon plus 1 teaspoon salt
2 tablespoons Worcestershire sauce
1 cup all purpose flour
1 cup panko bread crumbs, crushed
2 teaspoons onion powder
3/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon baking soda
3 large egg whites
4 cups peanut, coconut or vegetable oil
Instructions
1. Cut and Brine Chicken: Cut chicken into 1/2 inch thick 1 inch wide pieces. In a large bowl, combine 1 tablespoon salt and Worcestershire sauce, stir until the salt dissolves. Add the chicken and refrigerate covered for 30 minutes.
Remove the chicken from the brine and pat chicken dry with a paper towel. In a shallow dish, combine flour, bread crumbs, onion powder, pepper, garlic powder, and baking soda. In a separate dish, beat the egg whites until they are foamy. Coat the chicken pieces with egg whites and then dredge in the crumb mixtures, press the crumbs onto the chicken to help them adhere. Place on a dish or cookie sheet and let set for 10 minutes to allow the bread crumbs to soak up some moisture from the chicken.
Now it's time to fry: You can use several different methods. If you have a fry daddy, use that.
No fry daddy, try the oven. Adjust your oven rack to the middle position, turn oven to 200 degrees. Heat oil in a large dutch oven. I used coconut oil. It kind of gave the chicken a coconut flavor but it turned out great. Before adding the chicken to the hot oil, coat second time with the flour mixture. Fry half of the chicken until deep golden brown, about 3 minutes turning halfway through cooking. Drain the chicken on a wire rack set inside a baking sheet to catch the oil. I actually preferred to use my electric skillet. It was easier than checking the oven. A wok would work as well, you just want something deep enough that oil isn't going to be splattering every where.
My kids ate these up as quick as I pulled them out of the oil. They loved them. The process is a little time consuming but making a bunch an freezing them would work great and save time later when the kids want to pull something out of the freezer and pop in the oven.
Remove the chicken from the brine and pat chicken dry with a paper towel. In a shallow dish, combine flour, bread crumbs, onion powder, pepper, garlic powder, and baking soda. In a separate dish, beat the egg whites until they are foamy. Coat the chicken pieces with egg whites and then dredge in the crumb mixtures, press the crumbs onto the chicken to help them adhere. Place on a dish or cookie sheet and let set for 10 minutes to allow the bread crumbs to soak up some moisture from the chicken.
Now it's time to fry: You can use several different methods. If you have a fry daddy, use that.
No fry daddy, try the oven. Adjust your oven rack to the middle position, turn oven to 200 degrees. Heat oil in a large dutch oven. I used coconut oil. It kind of gave the chicken a coconut flavor but it turned out great. Before adding the chicken to the hot oil, coat second time with the flour mixture. Fry half of the chicken until deep golden brown, about 3 minutes turning halfway through cooking. Drain the chicken on a wire rack set inside a baking sheet to catch the oil. I actually preferred to use my electric skillet. It was easier than checking the oven. A wok would work as well, you just want something deep enough that oil isn't going to be splattering every where.
My kids ate these up as quick as I pulled them out of the oil. They loved them. The process is a little time consuming but making a bunch an freezing them would work great and save time later when the kids want to pull something out of the freezer and pop in the oven.
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