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On to prepping your station. Start by preheating vegetable oil in a medium size skillet to medium-high heat. I used canola oil, since it's what I had on hand, but if you've got the extra money laying around, I recommend peanut oil. You want to fill your pan to a height half the depth of your chicken, so a half inch or so. I initially used about one and a half to two cups. You will need more to refill the pan, if you are doing large quantities. You will know when your oil is ready by coating your fingers in a touch of water and flicking it into the pan. When it sounds like this, it's ready:
Caution: When adding water or water bases substances (read, chicken) to hot oil, it will pop everywhere. So, for God's sake, wear a shirt, you moron.
Here's where we get to the song and dance. This job really requires one and a half people. One to handle coating the chicken and one half a person to make sure the chicken in the frying oil doesn't burn. So, until you get this on lock down, grab a buddy. You will need three large plates or bowls and a decent amount of counter space next to your stove. In bowl one, you will put flour. If you didn't marinade your chicken, you should add a pinch of salt, pepper, garlic powder, onion powder, and any sort of green dried herbs you'd like, say basil, rosemary, or oregano. In bowl two, you want an egg wash. So beat two to three eggs lightly, until well broken up. In bowl three goes the bread crumbs.
The Japanese make a specific type of bread crumb called panko. It's done by baking the dough with electrical current instead of heat making the most heavenly, crunchy bread crumbs you will ever know. Check this poorly made, but informative video. Again, this can be found at your local grocery store on the ethnic aisle. If your store doesn't carry it, yell at them. Then go down the baking aisle and grab a couple cans of Vigo Bread Crumbs, specifically the Italian Seasoning blend.
When you're done, your work area should look like this.
Much like pancakes, you want to wait until the bottom edge is browned before turning. Approximately 3-5 minutes per side. It should look like this:
|Yes. This is how it's done.|
|Stop that right now, young lady. :P|