Boneless Panko Fried Chicken Breasts

These are wonderful and even kids will love these.  They are simple to make and cook quickly.  Great for dinner after a long day.  Enjoy

Boneless Panko Fried Chicken Breasts

6 boneless chicken breasts (skin on or off, your choice)
3 cups Panko (Japanese bread crumbs)
3 cups evaporated milk
1 Tbsp. ground pepper
3 Tbsp. Sea Salt

Vegetable Oil in a pan about 3" deep.  Over medium heat, make sure oil is hot enough (I drop a few of the Panko flakes into the oil and if they sizzle, it is ready)

Lightly pound out the chicken breasts so that they are slightly flatter. 

In one bowl add the Panko bread crumbs.  In the second bowl add the milk, 1 Tbsp. of the salt and the pepper.  Dip the chicken breasts first into the milk and then into the Panko.  Slowly lower them into the hot oil.  Cook for about 4 minutes, turn and cook about 4 minutes on the other side.

If they are cooking too fast, turn your heat down a little bit.

Remove and drain on a paper towel and then cook the rest of the chicken.

Crispy, juicy and fabulous!  Enjoy!