People seem to love fried chicken any time of year. This recipe works well with skinless, boneless chicken thighs but for this recipe we used skinless, boneless chicken breasts. Both are delicious (the thighs would take a little longer to cook on each side), and the combination of Panko bread crumbs and rub provide great color in the finished product.
- 3 boneless, skinless chicken breast, halved
- 1 cup panko bread crumbs
- 1-2 Tbsp Dizzy Pig® Tsunami Spin rub
- 1 egg
- 1/4 cup milk
- Oil for frying***
*** We like peanut oil, and you can also use canola or others, but try to use one with a neutral flavor as you want to taste the fresh, simple flavors of the bread crumbs, the seasoning, and the chicken.