Dinner Poultry Dishes Chicken Main Course Fried Chicken Panko Fried Chicken 3.0 (2) 4 Reviews Extra crispy and delicious, panko fried chicken is always a crowd favorite because of its flaky and crunchy texture. Plus: More Chicken Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on August 15, 2014 Save Rate PRINT Share Close Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 2 pounds bone-in chicken drumsticks or thighs, with skin Kosher or sea salt, to taste Fresh cracked black pepper, to taste 2 large eggs 2 cups panko Vegetable oil, for frying Directions Rinse the chicken and pat dry. Season with salt and pepper to taste and set aside. In a large bowl, beat the eggs and set aside. In another large bowl, add the panko and set aside. Coat the chicken in egg and dredge in panko, shaking off any excess. Set coated pieces aside and repeat with the remaining chicken. Heat 1 inch of oil to 375° in a large frying pan or Dutch oven. Working in small batches, gently place the chicken in the hot oil and fry on both sides until crispy and cooked through, 10 to 15 minutes on each side. Originally appeared: October 2013 Rate It Print