Ingredients:

2 – 3 lbs  boneless skinless chicken breasts, trimmed and cut into pieces

Chicken broth -1 qt. or enough to cover

2 sprigs rosemary

2 sprigs sage

1 tsp kosher salt

1 TBS peppercorns

2 cups flour

2 tsp paprika

2 TBS Lawry’s Seasoned salt

1 tsp cayenne

1 tsp black pepper

1 tsp garlic powder

1 cup buttermilk

1 tsp Louisiana hot sauce

2 tsp Crystal hot sauce

3 eggs – beaten with a TBS of water

3 cups Panko (Italian Seasoning preferred) (Measurement not critical, use one whole package)

1 gal Canola Oil

Poach

Put broth, rosemary, sage, salt, and peppercorns in pot and bring to a simmer.

Add chicken, and finesse heat to hold just below simmer and poach for 12 to 15 minutes (to 165 degrees internal)

Remove chicken from broth and allow to cool.  Pat dry.  (Poached chicken can be done ahead, refrigerated then returned to room temperature before proceeding.)

Prepare Breading

Whisk flour, paprika, Lawry’s, cayenne, pepper, and garlic powder together in a large bowl.

Stir buttermilk and hot sauces together in a medium bowl.

Whisk eggs and water together and place in a shallow bowl.

Put Panko in a gallon zip bag.

This is a good time to add oil and heat up the deep fryer to 375 degrees

Coat Chicken

Doing 3 to 4 pieces at a time:

Place chicken in buttermilk for a minute, turn to coat

Place chicken in flour mixture, turn to coat

Shake off excess flour and place chicken in egg mixture, turn to coat.  This will require some manual manipulation to get a complete coating of egg.

Put chicken pieces in the panko bag and toss gently to coat.  Push chicken into panko to get the panko to adhere, if needed.

Place chicken on a foil lined plate.

Deep Fry

When oil is at temperature, fill basket with chicken pieces.  Chicken pieces should not be touching each other.

Fry for about 30 seconds or until a nice golden brown.

Remove to a paper-towel-lined plate.