- Dredge a cutlet completely in the plain flour, shaking off the excess. Dip the floured chicken into the beaten egg until fully coated.
- Press the chicken firmly into the Panko breadcrumbs, ensuring every crevice is thoroughly covered for maximum crunch.
- Pour about ½ inch of oil into a heavy skillet and heat it to 170°C or until a panko crumb sizzles instantly when dropped in.
- Fry the chicken cutlets for 3 to 4 minutes per side, flipping only once, until they are deep golden brown and the internal temperature hits 74°C.
- Transfer them to a wire rack immediately and hit them with a tiny pinch of salt while hot. Let them rest for 2 minutes.
Rice Bowl With Crispy Chicken
৳ 290.00
1:1 Making a classic Rice Bowl With Crispy Chicken at home is incredibly rewarding. The magic lies in the ultimate contrast between the ultra-crispy, golden panko-crusted chicken cutlet and a bed of fluffy, piping-hot white rice.
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