- 3/4 cup whole-milk Greek yogurt
- 2 large boneless, skinless chicken breasts or 4 chicken cutlets (about 2 pounds)
- 1 tablespoon onion powder
- 1 1/4 teaspoons cayenne pepper
- Kosher salt
- 2 cups Fresh Press Farms Peanut Oil (High Oleic)
- 2 cups panko bread crumbs
Marinate the chicken: In a medium bowl, whisk together 1/4 cup greek yogurt, 1 tablespoon onion powder, and 1 1/4 teaspoons cayenne pepper.
Pat 2 chicken breasts dry and slice each in half lengthwise to create 2 thin cutlets. Season the cutlets all over with 2 teaspoons salt and transfer to the marinade, turning to coat. Marinate the chicken at least 15 minutes at room temperature and up to 8 hours in the fridge.
Heat the oil: In a large Dutch oven, heat 2 cups of Fresh Press Farms Peanut Oil (High Oleic) over medium heat; the oil should be about one and a half inches deep. It's ultimately going to need to reach about 400ºF, so use a deep-frying thermometer to check from time to time and adjust the heat as needed to maintain that temp. If you don't have a thermometer, throw a few pieces of panko in the oil, and if they sizzle like cray, you're in the right ballpark for frying.
Bread the chicken: Place 2 cups panko in a medium bowl. Working one at a time, use tongs to dip each chicken cutlet into the panko and use your fingers to press and pack the panko onto the chicken until very well coated. Transfer to a plate.
Fry the chicken: Line a rimmed baking sheet or a large plate with paper towels. Once the oil reaches 400 degrees, working in 2 batches, fry the chicken cutlets until deeply golden brown all over, flipping halfway through, 3 to 5 minutes per side.
Transfer the cutlets to the paper-towel-lined baking sheet and season well with salt.
Recipe adapted from Molly Baz’s Cook This Book.