Panko Fried Chicken

This is the same coating I use for Panko Fried Shrimp, Oysters or fish fillets.  I buy thighs and legs when they're on sale and repackage for the freezer to take out what's needed.

I either dredge chicken in flour, then a water-egg mixture, then Panko coating, or if I have time, marinate chicken in a seasoned buttermilk mixture a few hours before coating and frying.

For the buttermilk, I make homemade by taking a cup of regular milk and adding 2 tablespoons of lemon juice, letting it set until it thickens.

A local chef demonstrated this coating on fried oysters several years ago, and I've been using it ever since, as it's so crunchy and stays that way longer than other methods I've tried.

I make a big batch of the coating mix and keep it in a plastic bag in the freezer, ready to take out and use anytime I need a fry mix.

Panko Fried Chicken
1 to 2 cups of buttermilk, depending on how many pieces of chicken you are preparing
1/4 to 1/2 cup of Louisiana type red, hot sauce
4 to 6 chicken legs, thighs, breasts or any combination
1 to 2 cups of Panko Sesame mix (see below)
oil for frying

Place chicken parts in plastic bag.  Mix buttermilk and hot sauce and pour over chicken. Place bag on a plate or in a bowl and refrigerate at least 2 hours, occasional turning bag to even marinate.

In another plastic or lunch size brown bag put in coating.  Remove chicken pieces one at a time and throw in coating bag and shake to evenly coat.  Remove and place pieces, not touching, on a rack or plate to let coating firm up and set. 

Pan fry in oil until lightly browned and crispy for several minutes on each side, about 12 minutes; remove to finish by baking in 350 oven until done, approximately 25 minutes.  A digital thermometer testing for 175 degrees on thicker pieces like thighs helps determine "doneness."
Serves 4 - 6

Panko Sesame Fry Mix

Equal amounts of:

Sesame seeds, flour, Panko crumbs. I use 1 cup of of each, then add salt and pepper to taste and for extra "kick" Old Bay type seasoning approximately 1/4 to 1/2 cup.

Extra mix can be kept in freezer bag for future use.

Estimated cost $2.00 or less; .50 cents a serving or less.

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