Preparation

• 1
  Wash the chicken breast for any excess fat. (I pick the fresh chicken instead of the frozen ones in the supermarket)
• 2
  Pat the chicken dry and sprinkle with salt and pepper. Leave for about 10 minutes.
• 3
  Now heat the oil to medium in a pan.
• 4
  In a small bowl, combine the beaten egg, flour, rosemary, and remaining salt and pepper. Set aside.
• 5
  Press the chicken in the mixture coating it thoroughly.
• 6
  Spread the panko into the coated chicken. See if the oil is warm enough. (Tip: Sprinkle a few panko and see if it bubbles to the top)
• 7
  Deep fry the chicken until golden brown. (Approximately 15-20 minutes each side)
• 8
  Serve hot with steamed rice and barbecue sauce. Bon appetit!