1 cup Canola Oil, may need more
1/2 cup Flour
1/2 cup Flour
1 teaspoon Chili Powder
Kosher Salt and Black Pepper to taste
Kosher Salt and Black Pepper to taste
6 Chicken Breasts
2 Eggs, beaten
1 1/4 cup Panko
2 Eggs, beaten
1 1/4 cup Panko
Heat canola oil in a large skillet over medium high heat.
Season flour with chili powder, salt, and pepper.
Cut chicken breast in half to make tender strips.
Take three dishes that are a little longer than the strips and in one dish put the flour mixture, in another dish put the beaten eggs, and in another dish put the Panko.
Working one at a time, dredge strips in flour, dip into eggs, then dredge in Panko, pressing to coat.
Working in batches, add cod to the skillet and cook until evenly golden and crispy, about 4 minutes. Transfer to a paper towel lined plate.
Working in batches, add cod to the skillet and cook until evenly golden and crispy, about 4 minutes. Transfer to a paper towel lined plate.
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