Crispy Breaded Chicken Breast with Yuca Fries

Instructions

1. 1

   Pat chicken breasts dry with paper towels. Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides of the chicken with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

2. 2

   Set up a breading station: In a shallow dish, place the flour. In a second shallow dish, whisk the eggs. In a third shallow dish, combine the panko breadcrumbs with the remaining 0.5 teaspoon salt, 0.25 teaspoon black pepper, garlic powder, and paprika.

3. 3

   Dredge each chicken breast first in the flour, shaking off any excess. Then dip in the beaten egg, ensuring it's fully coated. Finally, coat generously with the seasoned panko breadcrumbs, pressing gently to adhere. Place breaded chicken on a plate.

4. 4

   Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully add the frozen yuca fries to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 5-7 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain. Season lightly with salt immediately.

5. 5

   Reduce the oil temperature slightly to medium heat (around 325°F/160°C). Carefully add the breaded chicken breasts to the hot oil, one or two at a time, depending on the size of your pan. Fry for 4-6 minutes per side, or until golden brown, cooked through, and the internal temperature reaches 165°F (74°C). Remove with tongs and place on a wire rack lined with paper towels to drain.

6. 6

   Serve the crispy breaded chicken breasts immediately with the hot yuca fries and lime wedges for squeezing.