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1
Cut the chicken into about 9 equal pieces
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2
On a plate, pour out the flour, adding the poultry seasoning, and mix with your hands.
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3
In a bowl, break the egg and add a little water (about 1 tsp).
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4
Beat the egg a little until it's fairly even.
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5
On a plate, pour out the breadcrumbs, and add a little salt (about 1/2 tsp).
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6
Mix thoroughly.
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7
Next to your stove, place a cooling rack on a cookie sheet, for draining the finished chicken.
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8
Pour about a 1/2 in of oil into a large, heavy frying pan.
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9
Heat on medium high until shimmering.
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10
One at a time, dredge a piece of chicken in flour, shaking off the excess.
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11
Dip it in the egg wash until coated, shaking off excess.
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12
Roll in the breadcrumbs, shaking off excess.
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13
Place the chicken in the oil.
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14
You will want to do this in batches; do not crowd the chicken.
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15
I can usually do 2 or three pieces at a time (in a 12 in fry pan).
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16
You'll want to turn up the heat a bit when the meat first hits the pan, to keep the temperature consistent.
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17
Fry for about 3 minutes, then flip for another 3 minutes.
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18
You should achieve a nice brown crust.
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19
When the chicken is done, place on the cooling rack; season with a little salt immediately, and after 30 seconds, flip and season the other side.
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20
Let the chicken drain for a bit before serving.
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21
Serve with katsu sauce and rice.
