My Suuuuper Tender & Just Perfectly Garlic-y Chicken Katsu R

• total time: 10 hours

Ingredients

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, 16 oz

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 5 pieces of tenderloins as one meal in a plastic wrap 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.