2 pounds boneless chicken breast, cut
into 5×3 inch pieces
¼ cup mayonnaise
2 Tbsp apple cider vinegar
1 Tbsp garlic powder
1 gallon size freezer bag
2 cups all-purpose flour
2-3 large eggs
1 tsp salt
4 cups panko crumbs
Avocado or vegetable oil, for frying
1 carrot, for frying (keeps oil clean)
In a large bowl, combine the mayonnaise, apple cider vinegar and garlic powder.
Place the chicken breasts pieces in the bowl with the mayonnaise mixture. Set aside for 20 minutes.
Place the flour in a gallon size freezer bag, then set aside.
In a shallow bowl, beat the eggs and add the salt.
Place the panko crumbs on a large plate.
Take several pieces of the marinated chicken and place in the flour bag. Make sure that the chicken pieces are well coated with flour.
Place the floured chicken pieces into the beaten egg and make sure that both sides are completely soaked.
Lay the chicken pieces onto the panko crumbs and bread both sides of the chicken.
Line a baking sheet with two layers of paper towel or butcher paper.
Over a medium flame, heat 1/2 inch of oil in a large frying pan.
Place carrot and a few pieces of schnitzel into the hot oil, making sure not to crowd the pan.
Fry until both sides are golden, about 5 to 7 minutes total.
Place fried schnitzel on prepared baking sheet to drain the oil.