Breakfast & Brunch Chicken Kitchen Main Dish Small Plate

Panko Chicken with Dizzy Pig Tsunami Spin Seasoning

By Chris Capell

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.


Print Recipe
  • 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.


  1. Wash chicken, pat dry, and trim any visible fat or skin.
  2. If chicken breasts are of uneven thickness, pound lightly but not too flat. The cutlets should be 1/2-3/4 inches thick. Season meat with Tsunami Spin.
  3. Make an egg wash with the egg and milk.
  4. Mix the panko and Tsunami Spin in a bowl. This photo shows the proportion of rub to panko before mixing them together for even distribution.
  5. Dip each chicken breast in the egg wash, and dredge in the seasoned bread crumbs.
  6. If possible, let the coating set up for about 30 minutes in the fridge.
  7. Heat 1/4 inch of oil in a large frying pan or cast iron skillet until just smoking. A cast iron or a heavy bottom pan work best and provide the most even heat. For breast meat it is important to use fairly high heat so you can brown the crust without overcooking.
  8. Carefully place the chicken in the pan. Keep a close eye and reduce heat if oil gets too hot. If you burn the breadcrumbs they will be bitter. But you still want lively heat so the chicken gets nice and brown. You may have to do this in two batches.
  9. Cook for about 4-6 minutes on the first side, or until well browned, then flip carefully so you don’t lose the crust.
  10. Cook for a few minutes until the second side is brown and the center is cooked. For moist results, do not exceed 160°F internal temperature if possible.
  11. Remove from the pan, drain on a paper towel, and let rest for about 10 minutes
  12. Slice against the grain into strips. Don’t worry if a little of the coating comes off. The meat will be juicy and tender. A lemony dipping sauce is highly recommended!