Panko Crusted Fried Chicken

Are you looking for a tasty and juicy fried chicken?  A very good friend of mine mentioned she had fried chicken at a restaurant which had been marinated in Tapatillo.  Who wouldn’t love kicked up fried chicken? Hearing that caused my wheels to spin and I decided to put together these few ingredients to create a simple yet flavorful chicken.  You’ll be amazed by how such few ingredients can create such a tasty dish.     


  • 4 Skinless boneless chicken breasts
  • 2/3 cup Buttermilk
  • 1/3 cup Tapatillo hot sauce
  • 1 tbsp garlic powder
  • Salt & Pepper to taste
  • 1 tbsp Montreal chicken seasoning (low sodium)
  • 1 tsp oregano
  • Panko (Japanese bread crumbs)
  • Dried parsley (optional)
  • Paprika (optional)
  • Sea salt



Wash and pat dry the chicken.   Utilize a container that has a lid and place the chicken breasts inside.  Sprinkle the chicken with garlic powder, montreal chicken seasoning (or your preferred chicken seasoning), oregano, salt and pepper.  Pour in the hot sauce and buttermilk and blend until well mixed.  Sprinkle with a dash of parsley, cover and place in refrigerator overnight.   You can marinate for less time, however overnight really does create a more flavorful chicken.


In a frying pan, pre-heat grapeseed oil (or your preferred cooking oil).  In a shallow plate place about half the bag of panko crumbs.  Sprinkle the panko with a tablespoon (or less) of paprika and mix around.  Lift a piece of chicken out of the buttermilk marinade and gently shake to remove any excess marinade.  Place the chicken in the middle of the crumbs and begin covering with the panko.  Press down to ensure the crumbs form a nice layer.  Gently place the chicken in the frying pan.  Repeat, until all pieces are cooked.  When you’re frying the chicken you want to make sure you only turn the chicken once, you don’t want to lose the panko along the way.  Wait until browned on one side before flipping over. 


Fried_Chicken1 Fried_Chicken6

Place the cooked chicken on a shallow plate on top of a paper towel (helps absorb excess oil).  I like to finish the cooked chicken with a sprinkle of sea salt; it gives the chicken an added zing!  Garnish with another sprinkle of parsley. 


Enjoy with buttermilk mashed potatoes and a crisp green salad on the side.  This chicken actually keeps well as leftovers.



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