Monday, September 28, 2009

Pan Fried Chicken and Chicken Rice

Panko is my new favorite thing! It is so yummy and crunchy, and did I mention yummy!?


Pan Fried Chicken:
2 Boneless skinless chicken thighs
1/3 cup panko (Italian flavored, more expensive then regular bread crumbs but SO worth it)
1/3 cup flour
egg white
1 tbsp of butter/olive oil/ veg oil

Chicken Rice:
1 cup of white rice (I use minute rice, more expensive but faster)
1/2 a bullion cube (I get the ones in the Latin food section because they are cheaper)



Set out three bowls. Fill one with flour, one with bread crumbs and one with egg white (slightly beaten). Dredge your chicken thigh in the flour then dip it in the egg white and then dredge it in the bread crumbs. Heat your oil/butter in a pan over medium head and place chicken in the pan to cook. I do about 10 minutes on each side or until the chicken is no longer pink in the middle. Meanwhile cook your rice according to the directions on the package but when boiling the water place your half bullion cube in the pan to make the water chicken flavored.

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