Ingredients
Units
Scale
- 1-1 1/2 lbs. of boneless & skinless chicken breast, sliced thin
- 1 cup of Andria's Barbecue Sauce
- 1 cup of All-Purpose flour
- 1 cup of Panko
- 2-3 eggs plus a splash of water, beaten
- Vegetable oil, for frying
Instructions
- In a large bowl, toss together sliced chicken and barbecue sauce until well coated. Cover and place in the refrigerator for at least one hour or up to overnight.
- Set up a station for dredging with three bowls- one with flour, one with the beaten egg-wash, and one with panko.
- Dredge the marinated chicken first in the flour, then in the egg-wash and lastly in the panko.
- Heat a large cast iron frying pan with about a half inch of vegetable oil and place the prepared chicken in the hot oil.
- Cook the cutlets for 3-4 minutes per side, until a beautiful golden color appears on each side and the chicken is cooked through and the juices run clear. The cooking time depends on the thickness of the cutlets. These cutlets were sliced very thin.
- Place the cutlets on a platter lined with paper towels to absorb the oil.
- Serve with your favorite salad or side dish, and Andria's Barbecue Sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan Fry
- Cuisine: American
