Savvy with Abbie

  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.  Step 2: Cut chicken into thin slices. I usually buy thicker chicken breasts and then cut them in half horizontally to make them thin.

I know, I know, it seems like every recipe lately has been a chicken recipe but, what can I say, we are starting to find better and better chicken recipes so that truly is a lot of what we have had lately. Earlier this week we had Chicken Fried Chicken and it was SO good. That is another thing I say often, but really, I will definitely be making this again and I wish I would have made more. The original recipe can be found HERE . I purchased a country gravy packet so I didn't make the gravy portion that is in the original recipe. I don't typically use salt so I did not add it. I used milk in place of buttermilk and no hot sauce. Ingredients: 10 thin sliced chicken breasts 2 cups flour 2 tsp baking powder 1 tsp baking soda 1 tsp pepper 1 tsp garlic powder 1 1/2 cup milk 1 egg Vegetable oil for frying Directions: Heat oil in a large pan on the stove. Once you can flick water on it and it starts to sizzle, that's when you know it's ready. While it's getting ready, in a

Last night I made another Korean Fried Chicken recipe - actually, double fried. Did it turn out like I thought it would? Let's just say that all three of us licked our plates clean.  Now, there are SO many steps and so many ingredients to this recipe so I would give yourself plenty of time. It is also messy and uses a lot of dishes. Is it worth it? Yes. This recipe can be found from Sam The Cooking Guy and I changed up a few things from his original recipe. I also made another Korean Chicken Recipe a few days ago which is way less messy and still delicious.  Ingredients for Chicken: 1 cup heavy whipping cream 1 tsp ground ginger 1 tbsp garlic powder 1/2 tbsp pepper 8 boneless, skinless chicken thighs Ingredients for Dredge: 2 cups flour 2 cups cornstarch 1 1/2 tbsp garlic powder 1 1/2 tbsp onion powder 1 1/2 tbsp monkfruit Ground Pepper Ingredients for Glaze: 2 tbsp chili garlic sauce 2 tbsp soy sauce 1 tsp sesame oil 1 tbsp rice vinegar 2 tbsp brown sugar 1/4 cup honey 1 tbsp ga