Tsunami Spin Pan Fried Chicken

By Sandy Axelrod

Sandy Axelrod has shared with us her pan fried chicken recipe using Dizzy Pig’s Tsunami Spin seasoning blend. This chicken is juicy with a deliciously crispy deep golden hue. It’s fast and easy dish to prepare.

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Ingredients

4 boneless skinless chicken breasts
3/4 cup buttermilk
2 heaping Tbsp Dijon mustard
1 cup flour
3/4 cup stone ground corn meal
3/4 cup panko (Japanese style breadcrumbs)
2 Tbsp Dizzy Pig® Tsunami Spin seasoning blend
Kosher salt and freshly ground black pepper
Canola oil for frying

Directions

Place a chicken breast between two sheets of plastic wrap and pound with the flat side of a meat mallet or a heavy skillet to an even thickness of about 1/2-inch. Place on a plate and set aside.
Repeat with remaining chicken breasts.
Combine the buttermilk, Dijon mustard and a generous pinch each of salt and pepper in a shallow pan. Whisk to blend completely.
In another shallow dish, add the flour, corn meal, panko, Dizzy Pig Tsunami Spin seasoning and 1/2 teaspoon each of salt and pepper. Stir to completely blend together.
Pour about 1/2-inch of canola oil into a large saute pan, and heat over medium heat until shimmering.
Meanwhile dip one chicken breast into the buttermilk mixture and turn to coat completely, allowing excess to drip off.
Place the chicken breast in the dry coating mixture. Turn several times in the dry coating to cover every bit of the chicken.
Carefully place in the heated oil. Repeat with remaining chicken.
Cook undisturbed for about 4 minutes or until the coating has a deep golden hue.
Turn over and cook the other side for an additional 4 to 5 minutes until golden brown and cooked completely.
Remove to plates and serve immediately.