Ingredients:

  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 1 cup (240 ml) buttermilk
  • 1 cup (240 g) diced kimchi
  • 1 tablespoon (15 ml) soy sauce
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs
  • 1 cup (100 g) panko breadcrumbs
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) onion powder
  • Salt and pepper, to taste
  • Vegetable oil, for frying (about 2 cups / 480 ml)

Instructions:

  1. Butterfly chicken breasts for even cooking and pound to an even thickness (about ½ inch / 1.3 cm).
  2. In a bowl, combine buttermilk, diced kimchi, and soy sauce. Submerge chicken in the marinade. Cover and refrigerate for 30 minutes.
  3. Set up three shallow dishes with flour, beaten eggs, and panko mixed with garlic powder and onion powder.
  4. Remove chicken from marinade. Dredge in flour, dip in beaten eggs, and coat with panko.
  5. Heat vegetable oil in a frying pan over medium-high heat. Fry each schnitzel until golden brown, about 5-7 minutes per side.
  6. Remove and place on paper towels to absorb excess oil.