This Chicken Katsu is a hit in our household — everyone in my family loves it. From our two-year-old to my picky nine-year-old and my husband. Whenever I make this recipe, there is not a single crumb leftover.

Chicken Katsu or Japanese Fried Chicken

If you’ve never had Chicken Katsu, or Japanese Fried Chicken, you are in for a treat.

I made this Chicken Katsu gluten-free for my husband who is on a gluten-free diet, but you can make this recipe with regular all-purpose flour and regular panko bread crumbs.

Jump down to the recipe.

Here’s how to make it:

Cut the chicken breasts into smaller, finger-sized pieces and set aside. In three baking shallow baking dishes or mixing bowls, add (gluten-free) flour, eggs, and Panko bread crumbs each into in separate bowls.

Dredge each chicken piece in flour first. Shake off the excess and dip into the egg bowl. Then dip into the Panko crumb bowl until evenly coated on both sides.

The chicken pieces will look like this when coated.

Add about about 1/2 an inch of expeller-pressed coconut oil, lard or leftover bacon grease, in a large cast-iron or stainless steel skillet or Dutch oven (do not use Teflon!).

When the oil is hot, place 2 or 3 pieces of chicken in at a time. If you put too many in, the oil will cool down too much and the chicken will absorb too much oil and get soggy.

Cook until golden brown on both sides.

Place on a paper lined tray or wire rack to cool and drip off excess oil. Add sea salt liberally.

Cook some white rice to serve with your chicken katsu. I cook my rice in a Vitaclay rice cooker so I can set it and forget it, and it keeps the rice warm until I’m ready to serve dinner.

Equipment Needed:

Large cast iron skillet 3 shallow pans or mixing bowls Thermometer Vitaclay rice cooker (Optional)

Pin This Recipe: Chicken Katsu