Name: Crispy Chicken Katsu (Japanese Fried Chicken Cutlet) Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Cuisine: Japanese
Ingredients: 2 Chicken Breasts, sliced lengthwise in half; Salt & pepper, to taste; 1 Cup Plain Flour; 2-3 Eggs, beaten; 1 Cup Panko Breadcrumbs; Neutral oil (vegetable, canola, or peanut oil) for frying, enough to fill frying pan about 1/2 inch deep

Jump to Recipe

Introduction

Crispy Chicken Katsu is a beloved Japanese fried chicken cutlet known for its crunchy panko crust and tender meat. Perfect for a quick weeknight dinner, this recipe delivers satisfying texture and flavor in just 21 minutes.

The image shows nine pieces of golden-brown fried chicken with a crispy, crunchy coating. The chicken pieces are evenly spaced on a black cooling rack placed on a black baking tray. The breading looks rough and textured, showing the crispiness of the fried coating. The chicken pieces vary in size and shape, creating a natural, homemade feel. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Chicken Breasts, sliced half lengthwise
Salt & pepper to taste
1 Cup Plain Flour
2-3 Eggs, beaten
1 Cup Panko Breadcrumbs
Neutral oil (vegetable, canola, or peanut) for frying

Instructions

Step 1: Slice the chicken breasts lengthwise into halves to create thin cutlets. Use a meat tenderizer or rolling pin to flatten each cutlet evenly for consistent cooking.
Step 2: Season both sides of the flattened cutlets generously with salt and pepper.
Step 3: Dredge each cutlet in plain flour, shaking off any excess.
Step 4: Dip the floured cutlets into the beaten eggs, making sure they are fully coated.
Step 5: Coat the egg-covered cutlets thoroughly with panko breadcrumbs to form a crispy crust.
Step 6: Heat neutral oil in a frying pan over medium heat until it reaches about 340ºF (170ºC), ideal for frying without burning the breadcrumbs.
Step 7: Fry each cutlet for 1-2 minutes on each side until golden brown and crispy. Adjust the heat as needed to maintain the temperature and avoid overcooking.
Step 8: Transfer the fried cutlets to paper towels to drain excess oil. Serve hot with your favorite dipping sauce or sides.

Tips & Variations

For extra crispiness, double-dip the cutlets by repeating the egg and panko coating steps before frying.
Use chicken thighs instead of breasts for juicier results.
Serve with tonkatsu sauce or a simple squeeze of lemon for added flavor.
Keep the oil temperature steady to prevent soggy or burnt crusts.

Storage

Store leftover chicken katsu in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or toaster oven at 350ºF (175ºC) for about 10 minutes to restore crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

The image shows nine pieces of golden brown, crispy fried chicken placed neatly on a black cooling rack inside a black baking tray. Each piece has a rough, crunchy texture with a bright orange-golden color, indicating a well-fried coating. The pieces are arranged in three rows, with the larger pieces toward the back and smaller ones in the front. The black tray contrasts with the chicken's warm colors, and the whole scene is set on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular breadcrumbs instead of panko?

While regular breadcrumbs work, panko crumbs provide a lighter, airier, and crispier texture that is characteristic of katsu.

What oil is best for frying chicken katsu?

Neutral oils with high smoke points like vegetable, canola, or peanut oil are ideal for frying as they don’t overpower the flavor and withstand high heat.