Ingredients
Vegetable oil for frying
1/2 cup all-purpose flour
2 cups panko, Japanese bread crumbs
1 egg
3/4 cup milk
1 pound boned chicken breasts (or boned thighs)

Directions
In a deep fryer or skillet, heat oil to 365 degrees. Place the flour and
bread crumbs on separate plates. In a medium bowl, mix together the egg and milk. Diagonally slice
the breasts and/or thighs 1/2-inch thick. Between waxed paper, pound to 1/3-inch. Dredge chicken in
the flour and shake off the excess. Dip into the egg mixture to coat, then dredge in bread crumbs.
Working in small batches, fry for 3 or 4 minutes on each side until golden brown. Remove from the
oil with tongs and drain well on paper towels.