This is an awesome version of fried chicken. I love it because it is full of flavor and has a better texture than other types of fried chicken.
This post includes Amazon affiliate links. There is no obligation to buy. I only recommend products that I own, use or would buy myself unless otherwise specified.
Ingredients
- chicken breasts
- Italian-style breadcrumbs
- Parmesan cheese grated
- Romano cheese grated (optional)
- dried parsley
- eggs
- frying oil
Tips
Beating the chicken makes a mess. It’s easier to filet the thick parts and cut into smaller pieces.
Double coating the chicken makes a nice thick and crispy breading.
Use a high sided pot or pan to fry. This keeps the oil from splashing out and bubbling over.
Try to keep oil between 325 to 350 degrees for optimal cooking and browning. The oil changes temperature as you add the chicken.
A thermometer is cheaper than a fryer, but a fryer takes a lot of guess work out for you.
Grate the cheese fine so it mixes in the breadcrumbs easier.
Test oil and cooking duration with one piece first. Cut open to check that it’s done.
Don’t over crowd.
Directions
Prepare the chicken by beating or cutting up. Set aside.
Heat your oil to 350.
You have to get a feel for the proportions of this when you make it.
Dump some breadcrumbs into a bowl.
Add equal parts of the cheeses. Add enough so that you can see cheese in the mix, but don’t go crazy.
Add the parsley the same way.
Whisk some eggs and a little water. Set aside.
Take a piece of chicken and coat in the mixture, packing it into the meat with your knuckles.
Then dip it into the egg mixture. Coat with the liquid and then bread again. Really pack the second coating on with your knuckles.
Fry for a few minutes on one side, then flip and repeat. It should be done when it’s medium brown.
Remove and lay on paper towels to soak up excess oil.
Serve.
Want More?
Check out other Family Recipes or the main Food Hub.
