Chicken Katsu
If you’ve never had Chicken Katsu, or Japanese Fried Chicken, you are in for a treat.
![Chicken Katsu](/content/images/size/w1200/2023/05/katsu-chicken.png)
This Chicken Katsu is a hit in our household — everyone in my family loves it. From our two-year-old to my picky nine-year-old and my husband. Whenever I make this recipe, there is not a single crumb leftover.
![Chicken Katsu](https://www.annmariemichaels.com/content/images/wp-content/uploads/2017/03/Chicken-Katsu-S-1.png)
Chicken Katsu or Japanese Fried Chicken
If you’ve never had Chicken Katsu, or Japanese Fried Chicken, you are in for a treat.
I made this Chicken Katsu gluten-free for my husband who is on a gluten-free diet, but you can make this recipe with regular all-purpose flour and regular panko bread crumbs.
Here’s how to make it:
Cut the chicken breasts into smaller, finger-sized pieces and set aside. In three baking shallow baking dishes or mixing bowls, add (gluten-free) flour, eggs, and Panko bread crumbs each into in separate bowls.
![Chicken Katsu](https://www.annmariemichaels.com/content/images/wp-content/uploads/2017/02/pankokatsu-768x1024.jpg)
Dredge each chicken piece in flour first. Shake off the excess and dip into the egg bowl. Then dip into the Panko crumb bowl until evenly coated on both sides.
![Chicken Katsu](https://www.annmariemichaels.com/content/images/wp-content/uploads/2017/02/glutenfreekatsu-768x1024.jpg)
The chicken pieces will look like this when coated.
![Chicken Katsu](https://www.annmariemichaels.com/content/images/wp-content/uploads/2017/02/precookkatsu-768x1024.jpg)
Add about about 1/2 an inch of expeller-pressed coconut oil, lard or leftover bacon grease, in a large cast-iron or stainless steel skillet or Dutch oven (do not use Teflon!).
When the oil is hot, place 2 or 3 pieces of chicken in at a time. If you put too many in, the oil will cool down too much and the chicken will absorb too much oil and get soggy.
![Chicken Katsu](https://www.annmariemichaels.com/content/images/wp-content/uploads/2017/02/startfryingkatsu-1024x768.jpg)
Cook until golden brown on both sides.
![Chicken Katsu](https://www.annmariemichaels.com/content/images/wp-content/uploads/2017/02/fryingkatsu-1024x768.jpg)
Place on a paper lined tray or wire rack to cool and drip off excess oil. Add sea salt liberally.
![Chicken Katsu](https://www.annmariemichaels.com/content/images/wp-content/uploads/2017/02/coolingkatsu-768x1024.jpg)
Cook some white rice to serve with your chicken katsu. I cook my rice in a Vitaclay rice cooker so I can set it and forget it, and it keeps the rice warm until I’m ready to serve dinner.
Equipment Needed:
Large cast iron skillet 3 shallow pans or mixing bowls Thermometer Vitaclay rice cooker (Optional)
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![Chicken Katsu](https://www.annmariemichaels.com/content/images/wp-content/uploads/2017/03/Chicken-Katsu-P-576x1024.png)
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