Gather all of your ingredients and equipment before you get started!

Lightly pound the chicken thighs to ½ inch thick and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt.

Put the flour, eggs and panko in three separate bowls. Beat the eggs with 3 tablespoons of water.

Place the chicken in the flour first, tapping off any excess flour. Dip in the egg, allow any excess to drip off, then coat the chicken thigh in panko, pressing it down to help it stick. Transfer the chicken to a parchment lined baking sheet.

Begin with ½ cup of oil in a large frying pan. Preheat over medium heat, then add the chicken. Fry until golden and crispy, roughly 3 – 4 minutes each side. Ensure the chicken has reached 165F internal temperature. Remove from the pan when cooked and place onto a wire cooling rack with another baking sheet underneath to catch any oil run off. Replace more oil into the pan between batches as needed.