Active Time

　　20 minutes

　　Total Time

　　20 minutes

　　In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).

　　We like breadcrumbs here for an old-school cutlet feel, but panko would work just fine in their place.

　　

Ingredients

4 servings

　　Vegetable oil (for frying; about 2 cups)

　　1 cup plain fine breadcrumbs

　　1 pound boneless, skinless chicken thighs (about 4 large)

　　Kosher salt, freshly ground pepper

　　1/4 cup basil pesto, plus more for serving

　　

Special Equipment

A deep-fry thermometer

　　

Step 1

Pour oil into a large heavy skillet fitted with thermometer to come 1/2" up sides. Heat over medium-high until thermometer registers 350°F. Place breadcrumbs in a shallow dish or rimmed baking sheet.

　　

Step 2

Season chicken all over with salt and pepper on a rimmed baking sheet. Spread 1/4 cup pesto all over chicken. Dip chicken into breadcrumbs, turning to coat and pressing with your fingertips to adhere.

　　

Step 3

Carefully add chicken to hot oil, then reduce heat to medium. Fry 4 minutes, then flip and continue to fry until golden brown and cooked through, about 2 minutes more. Transfer to a wire rack.

　　

Step 4

Serve chicken with pesto alongside for dipping.