Ingredients

  • 1 1/2 cups panko Japanese style breadcrumbs
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon paprika
  • 4 chicken breasts
  • 1/2 cup flour
  • 1/4 cup sriracha sauce
  • 1/4 1/2-cup olive oil

Directions

  1. In a medium bowl, mix together the panko, garlic powder, onion powder, black pepper, salt and paprika.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Place the flour in a small bowl.
  4. Place the sriracha sauce in a separate small bowl.
  5. Dredge each chicken breast first through the flour, then through the sriracha, then through the breadcrumb mixture.
  6. Carefully lay the chicken breast in the skillet using a pair of tongs to avoid oil burns (it will sizzle).
  7. Avoid overcrowding the chicken in the pan, so it cooks evenly. Cook chicken for 7 minutes and flip.
  8. Cook for an additional 7 minutes
  9. Drain any excess oil by placing chicken breasts on paper towels before serving
  • Course:

    Entrée