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I've mastered this mouth-watering crunchy Parmesan chicken after trying it many times in my own kitchen. It's become the meal my family asks for most often. You'll get super tender chicken with a beautiful golden-brown coating packed with Parmesan goodness. Once you make this at home, you won't bother with restaurant versions anymore.
The Magic Behind This Dish
Everyone who tries this chicken can't believe I made it myself. The coating gets so crispy while the chicken stays incredibly moist inside. I whip this up for regular family dinners and when we have company over. It works every time without fail and always turns out fantastic.
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- Chicken Breasts: 4 boneless, skinless cuts, about 6-8 oz each, flattened thin
- Flour Coating: 1/2 cup all-purpose flour
- Egg Wash: 2 large eggs mixed with 1/4 cup milk
- Parmesan Crust: 1/2 cup fresh Parmesan cheese, 1 cup bread crumbs, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Cheese Topping: 1/2 cup Parmesan, 1 cup mozzarella, 2 cloves minced garlic
- Olive Oil: 2 tablespoons for cooking
Step-By-Step Directions
- First Step
- Heat your oven to 375°F and take out a baking dish. Brush it lightly with olive oil.
- Get Your Stations Ready
- Put your flour, egg mixture, and seasoned breadcrumbs in three separate dishes.
- Coat Your Chicken
- Dip each piece in flour, then egg wash, and finally coat with your breadcrumb mix.
- Time to Cook
- Heat olive oil in your pan until it's good and hot. Cook each piece until golden, about 3-4 minutes per side.
- Add the Good Stuff
- Combine your cheeses with garlic and cover the chicken generously.
- Finish in the Oven
- Bake for around 20-25 minutes until the chicken is fully cooked.
Insider Cooking Tricks
You know what makes the coating extra crunchy? I always go for a second dip in both egg and breadcrumbs. I always keep my meat thermometer nearby to make sure the chicken's done just right. If you see the cheese getting too dark, just throw some foil over it loosely.
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Perfect Pairings
At our table, this chicken goes great with buttery garlic mashed potatoes or some fresh green beans. I sometimes throw together a simple Caesar salad too. If you like wine, try it with a chilled glass of Pinot Grigio for a bit of fancy flair.
Storing Leftovers
You can keep this chicken in the fridge for about 3 days if you put it in an airtight container. When you want to eat it again, warm it up in the oven at 350°F for 10-15 minutes. You can even stick portions in the freezer for up to 3 months which comes in handy on those crazy busy nights.
Frequently Asked Questions
- → Can I get the chicken ready early?
Sure, you can coat the chicken up to a day ahead. Keep it covered in the fridge and cook when you're ready to serve it hot.
- → Why isn't my breading staying crunchy?
Check that the oil's hot enough before frying. Also, try not to flip the chicken too much—let each side cook fully before turning.
- → Can chicken thighs work instead?
Absolutely! Chicken thighs are a fine choice. They may need a little more cook time due to being thicker than breasts.
- → How do I know when the chicken is ready?
Use a meat thermometer to check—165°F at the thickest spot means it's good. The cheese should be melted and bubbly too.
- → Is there a way to skip frying?
Yes! You can bake it. Spray the breaded chicken with oil, and bake at 375°F for 30-35 minutes. Add cheese during the last 10 minutes.