Awesome Chicken Katsu is a crispy breaded chicken breast seasoned and dipped in Panko then lightly fried in oil until the crust becomes a golden brown. A light and savory Japanese dish!

Chicken is so easy to make and comes together quickly! If you love chicken recipes try this Skinny Slow Cooker Kung Pao Chicken, Easy Teriyaki Chicken Casserole or Best Bourbon Chicken.

Chicken Katsu

Prepared to be Wowed!! This is an insanely delicious dish that tastes SO good!!

This Chicken Katsu is lightly breaded with a tender chicken inside.

Japanese restaurants originally started this Chicken Katsu recipe then it become even more popular in Japan and Hawaii.

Try This Next Spicy Paprika & Lime Chicken Tenderloins

With the lightly breaded outside and tender, juicy chicken inside this chicken quickly became a favorite meal for our family.

It is simple to prepare and only minutes to cook on each side.

Perfect for a busy weeknight meal or feeding a large crowd for dinner.

This chicken katsu recipe will become an instant family favorite!

What you need to make Chicken Katsu with?

• Oil: For frying the chicken in.
• Chicken: Large chicken breasts then flattened.
• Salt and Pepper: Season to taste.
• Flour: A bowl full to be able to dip your chicken in.
• Eggs: Whisked together and the floured chicken will dip in it.
• Panko: Adds a lite bread topping over the chicken.
• Tonkatsu Sauce: You can purchase this at your local grocery store.
• Green Onions: Garnish over top.

How to make Chicken Katsu recipe?

1. Prepare the chicken: In a large skillet preheat oil to medium-high heat. Start by slicing the chicken in half lengthwise and pound to a quarter inch thickness.
2. Coat the chicken: In three separate bowls, add the flour, beaten eggs, and Panko. Start by coating the chicken in the flour, dredge in the egg mixture and finish with the Panko.
3. Fry the chicken: Add the chicken to the hot oil and fry for about 3-4 minutes each side or until the chicken is golden brown and heated through.

Tips for making Katsu Chicken:

• Preparing the chicken: It is best to pound the chicken evenly and flatten the best that you can. This will ensure the chicken will cook evenly in the pan.
• Flour and Egg Mixture: Begin with about half of the mixture in the bowls or pans that you use. Then add more or replace the mixture This will avoid any clumping.
• Panko or Breadcrumbs: If you do not have panko, breadcrumbs will also work well if that is what you have on hand.
• Protein: If you are wanting to use tonkatsu (pork cutlets) instead of chicken that also is popular with this Japanese dish.
• What to serve Chicken Katsu with? I like to serve this with a fresh side salad, jasmine rice or a shredded cabbage coleslaw mixture to help lighten the dish.

How to Store Chicken:

• Make Chicken Katsu recipe ahead of time: This will work great for meal planning or preparing for a bigger crowd. Simply follow the instructions and cook the chicken in the oil. Once cooked, place on a sheet pan or a glass dish to stay warm if you are cooking for a large crowd. If you are meal planning, let cool and cut in strips. Place chicken in meal prep containers and leave in the refrigerator for up to 1 week.
• Can you freeze Chicken Katsu? Yes! This is perfect for freezing. Once your chicken is completely cooked through, let cool and do not chop up. Place cooled chicken in a freezer bag and lay flat in the freezer. This will keep for about 1 month. You do not need to thaw this chicken since it is breaded. It is best to bake or sauté it when reheating.
• Warming up Chicken Katsu meal: When ready to reheat Chicken Katsu, place in an oven at 425*F for 12 to 15 minutes or until it is warmed through. If using a microwave cook in 1 to 2 minute increments, flipping it in-between until it becomes hot.

Here are more Awesome Chicken Recipes to Try:

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

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Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.  

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat. 

Popular Recipe Sesame Orange Chicken | The Recipe Critic

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

 

More Delicious Chicken Recipes:

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Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

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1. Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
2. Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
3. If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
4. If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
5. Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

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Nutrition

• Serving Size: 2-3 tenderloins
• Calories: 331
• Sugar: 1 g
• Sodium: 783.6 mg
• Fat: 16.4 g
• Carbohydrates: 4.4 g
• Fiber: 1.3 g
• Protein: 41.3 g
• Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30

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