butterflied, pounded flat, and breaded cutlets in the am, put in container separated by parchment paper in the fridge until just ready to fry
to fry: filled up a 12 inch stainless pan with 3 inch sides with 6 cups vegetable oil (oil was about an inch high in pan), Front burner Medium for 12 minutes untill reached 350 then one cutlet at a time for 3 minutes, out to rest on sheet pan with rack insert
I know I’m late to the party here but if you brine your chicken before crumbing it makes a world of difference.
Just use a 2.5% w/v brine, submerge for 4-12 hours any longer and it’ll ruin the chicken. Make sure to rinse the chicken off afterwards
Helps tenderize/break down the meat a little, season it and help it retain moisture so you get a beautiful crispy textured crumb and a soft juicy chicken interior
Alternatively can use buttermilk for the same effect but brining has a more neutral flavour
Recipe? Pleeeeeeeease.
katsu : https://www.justonecookbook.com/chicken-katsu/
curry sauce (i used keens) : https://www.saucefanatic.com/easy-curry-sauce/#recipe
butterflied, pounded flat, and breaded cutlets in the am, put in container separated by parchment paper in the fridge until just ready to fry
to fry: filled up a 12 inch stainless pan with 3 inch sides with 6 cups vegetable oil (oil was about an inch high in pan), Front burner Medium for 12 minutes untill reached 350 then one cutlet at a time for 3 minutes, out to rest on sheet pan with rack insert
I know I’m late to the party here but if you brine your chicken before crumbing it makes a world of difference.
Just use a 2.5% w/v brine, submerge for 4-12 hours any longer and it’ll ruin the chicken. Make sure to rinse the chicken off afterwards
Helps tenderize/break down the meat a little, season it and help it retain moisture so you get a beautiful crispy textured crumb and a soft juicy chicken interior
Alternatively can use buttermilk for the same effect but brining has a more neutral flavour
t. chef