In Epi’s 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).
We like breadcrumbs here for an old-school cutlet feel, but panko would work just fine in their place.
INGREDIENTS
- Vegetable oil (for frying; about 2 cups)
- 1 cup plain fine breadcrumbs
- 1 pound boneless, skinless chicken thighs (about 4 large)
- Kosher salt, freshly ground pepper
- 1/4 cup basil pesto, plus more for serving
PREPARATION
- Pour oil into a large heavy skillet fitted with thermometer to come 1/2″ up sides. Heat over medium-high until thermometer registers 350°F. Place breadcrumbs in a shallow dish or rimmed baking sheet.
- Season chicken all over with salt and pepper on a rimmed baking sheet. Spread 1/4 cup pesto all over chicken. Dip chicken into breadcrumbs, turning to coat and pressing with your fingertips to adhere.
- Carefully add chicken to hot oil, then reduce heat to medium. Fry 4 minutes, then flip and continue to fry until golden brown and cooked through, about 2 minutes more. Transfer to a wire rack.
- Serve chicken with pesto alongside for dipping.
