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Crunchy Chicken Katsu

Featured in Poultry Perfection: Chicken & Turkey Recipes.

This dish turns chicken thighs into a crispy delight in just 30 minutes. The simple three-layer coating with seasonings like garlic powder, salt, and pepper creates a crunchy outside while locking in the juiciness inside. Fry till golden brown, and you’ve got a versatile meal for sandwiches, rice, or veggies. Quick, easy, and packed with flavor.
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Updated on Sat, 15 Mar 2025 07:25:29 GMT
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Crunchy Chicken Katsu | linacooks.com

I'll walk you through making super crunchy Chicken Katsu with all the steps for golden, crispy results. This tasty Japanese-style fried chicken turns basic ingredients into something you won't be able to resist.

After lots of cooking tests, I've learned that adding spices to each coating layer and letting the breaded chicken sit before frying makes it extra crispy and keeps it from going soggy.

Key Components

  • Boneless skinless chicken thighs: Stays moist and tender
  • Panko breadcrumbs: Gives that amazing crunch
  • All-purpose flour: Creates the first layer
  • Large eggs: Makes everything stick together
  • Seasonings (salt, pepper, garlic powder): Adds flavor throughout
  • Vegetable oil: Great for hot frying

Step-by-Step Method

Getting Chicken Ready
Completely dry the chicken thighs, Trim fat if you want, Bring to room temp, Add salt and pepper directly
Making Your Coating Station
Get three flat dishes ready, Put seasoned flour in the first one, Mix eggs and milk in the middle dish, Add seasoned panko in the last dish, Line them up for easy dipping
Coating Your Chicken
Roll chicken in the flour mix, Tap off any extra flour, Dunk fully in egg mixture, Let extra egg drip away, Push firmly into the panko, Make sure all sides get covered
Waiting Time
Put breaded chicken on a wire rack, Wait at least 10 minutes, Heat your oil to 350°F meanwhile, Use a cooking thermometer
Proper Frying
Pour enough oil to cover half the chicken, Keep temp around 340-350°F, Cook 4-5 minutes each side until golden brown, Put on clean rack to drain, Sprinkle salt while still hot
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Crispy Chicken Katsu Recipe | linacooks.com

Ways to Enjoy

Lay it on white rice, Pair with sliced cabbage, Drizzle with Japanese curry, Tastes great in sandwiches or food bowls

Bottom line, this Chicken Katsu gives you food-joint quality without the hassle. It'll quickly become a family favorite whether you go traditional with curry or modern with a fancy rice bowl.

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Delicious Crispy Chicken Katsu Recipe | linacooks.com

Frequently Asked Questions

→ What temperature should the oil be for frying?
Keep the oil at 350°F (175°C); this guarantees crispy results while cooking the chicken evenly.
→ Can I swap chicken thighs for breasts?
Yes, but make sure you pound the breasts flat so they cook evenly.
→ Why wait 10 minutes before frying the breaded chicken?
The pause lets the coating stick better to the chicken, so it won’t peel off in the hot oil.
→ How should I serve this dish?
Try it sliced over rice, in a sandwich, or paired with fresh veggies. It’s super versatile!
→ Can I prepare it ahead of time?
It tastes best fresh, but you can keep it warm in a low oven for up to half an hour before serving.

Crunchy Chicken Katsu

Crunchy golden chicken thighs coated in panko crumbs, ready in 30 minutes. It’s simple, quick, and makes a great dinner option.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
By: Paolina

Category: Poultry

Difficulty: Intermediate

Cuisine: Japanese

Yield: 5 Servings (5 crispy chicken pieces)

Dietary: ~

Ingredients

→ Main Ingredient

01 About 5 pieces (1 lb) of chicken thighs without skin or bones

→ Wet Batter

02 2 eggs, large
03 A tablespoon of milk
04 A sprinkle (1/4 tsp) of salt
05 1/4 tsp of pepper, ground
06 1/4 teaspoon of garlic seasoning

→ Dry Coating

07 Half a cup of flour (all-purpose)
08 1/2 tsp of salt
09 Ground black pepper, 1/4 teaspoon
10 Garlic powder, about 1/4 tsp

→ Dry Breading

11 Panko crumbs, 2 cups
12 Add a pinch (1/2 tsp) of salt
13 A quarter teaspoon of black pepper
14 1/4 tsp garlic powder

→ Other

15 Vegetable oil to fry

Instructions

Step 01

Dry off the chicken thighs using a kitchen paper towel.

Step 02

In the first bowl, stir together garlic powder, pepper, salt, and flour. Use the second bowl to mix eggs, milk, and seasonings. For the last bowl, blend salt, garlic powder, and pepper into the Panko crumbs.

Step 03

Dip each thigh into flour first, then into the egg mixture, and press it firmly into breadcrumbs at the end. Let them rest on a plate for about 10 minutes.

Step 04

Warm up the oil to 350°F. Fry the thighs a few at a time until both sides are golden, and the chicken is fully cooked. Move them over to a cooling rack to drain.

Notes

  1. Use one hand for sticking to dry steps and the other for wet to avoid clumping.
  2. Add fewer pieces to the pan at a time to cook everything evenly.

Tools You'll Need

  • Three flat bowls for breading
  • Paper towels to pat chicken dry
  • Big pan or deep fryer
  • Cooling rack for finished pieces

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs are included
  • Contains milk (dairy)
  • Wheat is in both the flour and breadcrumbs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~