Season and flatten the chicken

• Season the chicken thighs with salt and pepper.
• Pound them to about 1/2 inch thick.

Make the wet batter

• Combine the eggs with the flour, garlic powder, salt and pepper.
• Mix until slightly looser than pancake batter.

Coat the chicken

• Dip the chicken in the wet batter and let the excess drip off.
• Pack it into the panko until fully coated.

Fry until golden

• Heat the oil to 175 °C.
• Fry the chicken for 4 to 6 minutes until golden brown.