"One of the best meals you have ever made". This is what my husband said after just a few bites of this delicious chicken. Thank you Williams-Sonoma for making me look good! I have always been afraid of frying for two reasons, 1-so many fried foods are fried wrong and are greasy, greasy; 2-the oil gets so hot so fast and the temperature is hard to maintain. I overcame both of those with this recipe! YES!!! This was not greasy at all, so flavorful, and I was able to keep the oil at a good temperature with one simple key: Patience. It is hard for me, but it paid off! This meal is to die for...
Crispy Chicken with Orange Dipping Sauce
3/4 cup orange marmalade
3 Tbs. soy sauce
2 Tbs. ketchup
1 1/2 tsp. worcestershire sauce
4 skinless, boneless chicken breasts, pounded to 1/8 inch thickness
1/2 cup flour
1 1/2 cups panko bread crumbs
1/4 cup vegetable oil
To make the dipping sauce, in a saucepan, stir together the orange marmalade, soy sauce, ketchup, and worcestershire sauce. Heat to simmering then divide into 4 small ramekins.
Season the chicken breasts with salt and pepper. Dredge chicken in flour, then eggs, then bread crumbs. Allow to rest for at least 10 minutes.
In a large frying pan, heat the oil until hot but not smoking. Add chicken and reduce heat to medium, being careful not to burn panko crumbs. Cook, turning nce, until crumbs are golden brown and chicken is cooked through, about 4 minutes on each side. Serve immediately with dipping sauce.
Recipe from: Williams-Sonoma "Chicken"