Crispy Chicken Schnitzel Bites
Ingredients
- 1.5 lbs boneless chicken breast cut into 1.5-inch pieces
- 1 cup all-purpose flour
- 3 large eggs beaten
- 2 cups panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- salt and black pepper
- vegetable oil for frying
- lemon wedges and honey mustard for serving
Instructions
- Season the chicken pieces with salt and pepper.
- Set up three shallow dishes: flour, beaten eggs, and panko mixed with paprika and garlic powder.
- Dredge each piece of chicken in flour, shaking off excess, then dip in egg, then press into the panko until fully coated.
- Heat 1/2 inch of oil in a heavy skillet over medium-high until a pinch of panko sizzles on contact, about 350°F.
- Fry in batches, 2 to 3 minutes per side, until golden brown and the internal temperature reads 165°F.
- Transfer to a wire rack to drain; resting on a rack instead of paper towels keeps the coating from going soft.
- Season with a pinch of salt the moment each batch comes out of the oil.
- Skewer with toothpicks and serve hot with lemon wedges and honey mustard for dipping.
Good to Know
Bread the chicken up to 4 hours ahead and keep chilled on a tray; fry just before guests arrive for the crispest coating.