Gather all the ingredients.

Make some slits between the meat and fat.

Flip the meat and repeat for all the pieces.

Place the meat on the tray.

Salt liberally and turn the meat. Repeat for all the meat.

Let it sit for 15 minutes.

Use a paper towel to dry the pieces on all sides.

Combine the flour/pepper/garlic/onion powder on the tray.

Prepare the egg wash and panko on separate trays.

Coat the meat with flour, then dust off any excess flour.

Dip the meat into the egg, then allow the excess to drip.

Coat the meat in panko, pressing it for it to stick

Repeat for the rest of the meat.

Set the wire rack lined with paper towels underneath.

In a deep skillet, heat a 1/2 inch of oil to 340°F.

Gently place 1 piece of chicken into the oil.

Fry the meat until golden brown on both sides.

Transfer the meat to the rack and leave them for 5 mins.

Serve.

NOTE: You can keep these in a freezer for up to 1 month →

Individually wrap with plastic wrap, and store in a freezer→