The perfect crispy parmesan chicken recipe
Thank you for your interest in this crispy chicken recipe. I only took one photo because I did not plan on making this a blog. I have been sick for the past 4.5 weeks (COVID for two weeks and then COVID cough ever since) and haven't particularly been in the mood to cook, take photos, or even make dinner. I made this about a week ago and I didn't realize it would turn out so good. I tend to burn the chicken and, as you can see, this chicken turned out so good and so crispy so I thought I would pass it along!
I used some of a Southern Living recipe for Parmesan Crusted Chicken but adjusted it to make it more of our own. My full recipe is below.
Step 1:
In a bowl, combine 1 cup of panko breadcrumbs, 1oz of parmesan cheese, 1/2 cup flour, 1 tbsp fry seasoning, 1 tsp garlic powder and pepper in a bowl. Mix to combine. In another bowl, add one egg.
In a bowl, combine 1 cup of panko breadcrumbs, 1oz of parmesan cheese, 1/2 cup flour, 1 tbsp fry seasoning, 1 tsp garlic powder and pepper in a bowl. Mix to combine. In another bowl, add one egg.
Step 2:
Cut chicken into thin slices. I usually buy thicker chicken breasts and then cut them in half horizontally to make them thin. You can also use a mallet to hammer down the chicken breasts to make them thinner.
Cut chicken into thin slices. I usually buy thicker chicken breasts and then cut them in half horizontally to make them thin. You can also use a mallet to hammer down the chicken breasts to make them thinner.
Step 3:
I have finally discovered the perfect temperature on our stove to make it so the chicken does not burn. I usually pour vegetable oil in a pan (enough to have the chicken sit in it and fry, I don't have an exact amount) and then put the temperature on medium-high before cooking the chicken (This is #7.5 on our stove). This time I set it to #6 which is one number past the medium (so way closer to medium than medium/high). I put the vegetable oil in the pan and let it sit until it stars crackling (I usually flick water in it and if it stars crackling and bubbling, that's when it's ready).
Step 4:
One by one, add the chicken to the egg bowl, let the remainder egg drain off and then dip it in the bowl with the flour and panko. Add to the hot oil and let it cook for 4-5 minutes per side. Keep an eye on it and flip when it starts to get crispy. I've had to cook some a little bit longer depending on the size of the chicken. I always cut the chicken in the middle before taking it off the stove to make sure it cooked all the way.
I have finally discovered the perfect temperature on our stove to make it so the chicken does not burn. I usually pour vegetable oil in a pan (enough to have the chicken sit in it and fry, I don't have an exact amount) and then put the temperature on medium-high before cooking the chicken (This is #7.5 on our stove). This time I set it to #6 which is one number past the medium (so way closer to medium than medium/high). I put the vegetable oil in the pan and let it sit until it stars crackling (I usually flick water in it and if it stars crackling and bubbling, that's when it's ready).
Step 4:
One by one, add the chicken to the egg bowl, let the remainder egg drain off and then dip it in the bowl with the flour and panko. Add to the hot oil and let it cook for 4-5 minutes per side. Keep an eye on it and flip when it starts to get crispy. I've had to cook some a little bit longer depending on the size of the chicken. I always cut the chicken in the middle before taking it off the stove to make sure it cooked all the way.
Step 5:
Repeat this step until all chicken is cooked. Serve with fries.
Repeat this step until all chicken is cooked. Serve with fries.
If you make this recipe, let me know what you think in the comment section below!
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