Panko Crusted Chicken Breast

My sons favourite way to eat chicken. I make this multiple times in a week, just because its so versatile. You can have it with salad or eat it with potatoes and veg, or eat it with rice and teriyaki sauce. The crunchy exterior keeps the chicken nice and moist in the inside.

Ingredients
2 chicken breast
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
2 eggs
Flour (1/2 cup)
Panko bread crumbs (1 cup)

1. On a cutting board, separate the chicken tender from the chicken breast. Cut the Chicken breast in half (cut as if you are going to stuff the inside).

2. Season the chicken pieces with the salt, garlic powder, onion powder, and black pepper.

3. Keeping the chicken on the cutting board, sprinkle flour over the chicken and ensure all sides are coated. I like doing it this way instead of using a separate bowl for flour, 1 less dish to clean.

4. In a separate bowl, crack the 2 eggs. Beat and season with some salt and pepper to taste. In another bowl or plate, place the panko bread crumbs.

5. Individually dip the chicken pieces in egg until coated all around, then place in the panko bread crumbs until well coated. Press the panko crumbs into the chicken to ensure it coats the chicken. Repeat this until all pieces are coated.

6. In a medium saucepan on medium heat, ensure there is enough oil to cover the chicken halfway. Test the heat of the oil by putting a pieces of panko bread crumb in the oil. If the panko crumbs starts to sizzle then the oil is hot enough.

7. Carefully place one pieces of coated chicken at a time, but do not over crowd your pan. Fry until the chicken is golden brown on both sides. Repeat until all pieces are cooked.