My #1 Most Requested Recipe - and for a Good Reason. So Many

• total time: 12 hours 5 minutes

Ingredients

My suuuuper tender & just perfectly garlic-y chicken katsu recipe!

Milk marinade:

2 tsp garlic powder

1 tsp salt

A few grinds of black pepper

1/4 of a gallon of milk

marinate in the fridge for 8-12 hours. The milk marinade will help tenderize the meat while giving the chicken a delicious garlic base!

Chicken katsu ingredients:

Chicken (I used chicken tenderloins) ~5 lbs

Panko bread crumbs, 3 bags of 10 oz bags (must be panko to get them super crispy!!)

Eggs, 7, whisked

All purpose flour, 3 cups

Food wrap + 1 gallon or 2 gallon sized zip lock bag

Directions

Marinate your chicken in milk marinade for 8-12 hours in the fridge.

Place flour, beaten egg, and panko crumbs into separate shallow dishes. Coat chicken breasts / tenderloins in flour, shaking off any excess; dip into egg, and then press into panko crumbs until well coated on both sides.

I pack 6-7 pieces of tenderloins as one meal to make taking it out + thawing easier. So adjust accordingly depending on your family size and once you’re done packing the coated chicken tenderloins, place them in a ziplock bag and in the freezer.

To cook:

Leave them out in room temp for 2 hours to defrost.

Add your oil of choice to a pan (enough to at least half submerge the katsu) over medium low heat and when the oil is heated, add your katsu pieces.

Fry on each side for a total of 5-6 min until golden brown and the chicken is cooked through. I usually need to lower the heat to low towards the end to avoid burning the crumbs.