crispy chicken recipe

Treat your family to an amazing Italian dinner! Crispy chicken parmesan coated in panko bread crumbs and topped with marinara sauce.

Chicken Parmesan

chicken breast (about 2 pounds)

kosher salt (for seasoning)

black pepper (for seasoning)

eggs

olive oil

all-purpose flour

panko bread crumbs

parmesan cheese (freshly grated)

vegetable oil (divided)

marinara sauce (jarred

mozzarella

basil

Preheat the Oven

Set the oven rack to the middle position. Preheat to 450ºF (232ºC).

Prepare the Chicken

Thoroughly dry chicken breasts with a paper towel. Place one of the pieces in between two plastic sheets or in a large plastic bag and flatten to an even ½-inch thickness. Repeat with remaining pieces. Generously season both sides of the chicken breast with salt and pepper.

Setup a Breading Station

Put the flour into a separate shallow bowl. Whisk together eggs and olive oil in a shallow medium bowl. Combine panko and parmesan cheese in a shallow bowl.

The Breading Procedure

Dip chicken in flour, shaking off any excess coating. Next, dip in egg wash, making sure to coat completely and drain any excess. Lastly, dip in the breadcrumbs lightly, pressing to coat evenly. Repeat the process with the remaining pieces.

Fry the Chicken

Heat ½ cup of vegetable oil in a 12-inch nonstick skillet over medium-high heat. Once the oil is shimmering, carefully place two pieces of chicken in the pan. Fry until the first side is golden brown and crispy, 2 to 3 minutes.Turn heat down to medium and flip the chicken. Cook until golden brown and an internal temperature of 160ºF (71ºC), about 3 minutes. Transfer the chicken to a paper towel-lined plate to briefly drain the excess oil, and then place on a wire cooling rack set on top of a sheet pan.

Discard the Used Oil

Discard the excess oil and wipe the pan clean. Add in ½ cup of fresh vegetable oil, and repeat the same cooking procedure with the 2 remaining pieces.

Bake the Chicken

Place fried chicken in a baking dish or foil-lined sheet pan. Top each piece with ¼ cup of marinara sauce, and top with mozzarella cheese. Bake until the cheese is melted and the sauce is warm, about 3 to 5 minutes.

Garnish and Serve

Right before serving, garnish with freshly chopped basil.

https://www.youtube.com/watch?v=HOv3nCtf6B8

Treat your family to an amazing Italian dinner! Crispy chicken parmesan coated in panko bread crumbs and topped with a homemade marinara sauce.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__

🖨 PRINT THE RECIPE:
https://www.jessicagavin.com/chicken-parmesan/

🕑 INSTRUCTIONS:
00:00 Intro
00:34 Tomato Selection
01:17 Prepare the Aromatics
02:50 Make the Marinara Sauce
04:36 Preheat the Oven
04:42 Prepare the Chicken
05:54 Setup the Breading Station
06:33 Standard Breading Procedure
08:07 Fry the Chicken
09:04 Discard the Used Oil
09:23 Bake the Chicken

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✅ INGREDIENTS:
--Chicken Parmesan
• 4 pieces boneless skinless chicken breast
• kosher salt
• black pepper
• 2 large eggs
• 1 tablespoon olive oil
• ¾ cup all-purpose flour
• 1 ¼ cups panko bread crumbs
• ¼ cup shredded parmesan cheese
• 1 cup vegetable oil
• 1 cup marinara sauce
• ½ cup shredded mozzarella
• ¼ cup chopped fresh basil
--Marinara Sauce
• 56 ounces whole peeled tomatoes
• 2 tablespoons extra virgin olive oil
• ½ cup minced yellow onion
• 1 tablespoon minced garlic
• ½ teaspoon dried oregano
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup chopped basil

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❤️ Thanks for watching!

Crispy Chicken Parmesan with Rustic Marinara Sauce

This finger-licking-good chicken tabaka is a Georgian national dish that yields juicy meat and a crispy skin. It is pan-fried whole, using a press down method.

Pan-Fried Crispy Chicken Tabaka

chicken

lemon

salt

pepper

turmeric (optional)

onion powder

sweet or smoked paprika

garlic

oil (divided)

Rinse and pat dry the chicken. With a sharp knife, slice down the middle of the breastbone, to separate the rib cage (backbone should remain in one piece), then using strong kitchen shears cut the breastbone from the chicken. Open the chicken up like a book and press down on the backbone to flatten the carcass.

Rub the chicken with 1 tablespoon of the oil. Mix together the lemon juice and spices. Rub the lemon- spice mixture all over the chicken.

Heat a large skillet with the remaining oil over medium-high heat. Place the chicken in the skillet, skin side up. Cover the chicken with a piece of parchment or wax paper (you can also use a heat-resistant plate). Place a heavy cast iron skillet or any type of skillet on top of the chicken and weigh it down with cans of food, bricks, rocks or anything heavy. (I placed a pot filled with water on my chicken and then set a cast iron skillet with a lid on top of the pot). Cook the chicken for 20-25 minutes.

Remove the weight and carefully flip chicken skin side down; distribute crushed garlic cloves evenly around it. Fry for 15-20 minutes more or until the chicken is cooked through and the skin is crispy brown. Discard the garlic cloves.

Depending on the size of your chicken, keep turning and cooking the chicken for additional 10-15 minutes if necessary. The chicken is done when you pierce it into the thickest part and its juices run clear.

Serve with Tkemali sauce and the side course of your choice.

Nut butters have all the ingredients to keep you fighting fit. Try this chicken noodle dish and you'll be on your way to good health.

Nut butter satay noodles with crispy chicken

chicken thighs (skin on – ask your butcher)

(95 grams) ABC butter (almond, brazil nut and cashew butter)

garlic cloves, crushed

soy sauce

maple syrup and sesame oil

lime

wheat noodles (we used udon)

cashews

radishes, very thinly sliced

(60 milliliters) apple cider vinegar

maple syrup

tsp dried chilli flakes

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Keto Creamy Chicken Thighs take less than 30 minutes to make and are incredibly satisfying. This simple dish features a rich cream sauce that pairs perfectly with crispy chicken thighs. This hearty meal is keto, low-carb, grain-free, and gluten-free! 

Keto Creamy Chicken Thighs

chicken thighs

avocado oil

butter

garlic (minced)

shallot (finely chopped)

dry white wine

chicken bone broth (can sub with chicken stock)

heavy cream

sun-dried tomatoes (finely chopped)

baby spinach

basil (chopped)

Salt and pepper (to taste)

Heat your oven to 375°F and line a baking sheet with parchment paper.

Pat the chicken thighs dry with paper towels, coat them with avocado oil and season with salt and pepper to taste.

Place the seasoned thighs on the baking sheet and roast for about 20 minutes or until the internal temperature reaches 165°F.

After 20 minutes, turn your oven on broil and cook the chicken thighs for 3 more minutes, or until skin has crisped and browned. While thighs are baking, make the cream sauce.

Melt the butter in a large skillet over medium heat.

Add in the garlic and shallot and saute for 2-3 minutes until softened.

Stir in the white wine and let cook for about 5 minutes or until reduced.

Stir in the bone broth, heavy cream, and sun-dried tomatoes and let cook for another 2-3 minutes.

Stir in the spinach and basil and season with salt and pepper to taste.

Nestle the cooked chicken thighs into the skillet and spoon the sauce on top of the thighs.

Let cook for 1-2 more minutes and then carefully remove the skillet from the heat.

Garnish with more chopped basil and serve.

Crispy Honey Chicken fried on the stove top and then covered in a sweet honey soy sauce dressing. Serve over rice for a better-than-takeout dinner!

Crispy Honey Chicken

Honey

water

sesame oil

apple cider vinegar or rice wine vinegar

red pepper flakes ((optional))

cornstarch

chicken breasts ((about 1 1/2 lbs, cut into large bite-sized pieces))

flour

chili powder

cumin

coriander

buttermilk

canola oil oil

Pour about 2&quot;-3&quot; of canola or vegetable oil into a large frying pan with high sides. Turn the burner to medium-high heat and let the oil get hot while you prepare the sauce and other ingredients.

In a saucepan over medium heat, add the honey, soy sauce, water, sesame oil, red pepper flakes (if using) and vinegar. Whisk together and bring to a boil.

In a separate bowl stir together the cornstarch and water. Set aside. Once the sauce is boiling slowly add the cornstarch mixture, while whisking. Bring back to a boil and then turn the heat down to low and let simmer for 10 minutes.

** If the sauce seems to be getting too thick (while you&#x27;re frying the chicken) then add water, a tablespoon at a time, to thin it out. You don&#x27;t want the sauce too thin as it is supposed to be a thicker sauce.** The sauce is just fine simmering on the stove top while you&#x27;re frying the chicken batches.

Make the Honey Sauce

Add flour, chili powder, cumin, coriander, and onion powder into a bowl. Stir with a fork to combine. In a sperate bowl, add the buttermilk.

Two pieces of chicken at a time, once in each hand (fingers), dip the chicken in the flour, then into the buttermilk and then back into the flour. Place the coated chicken in the hot oil and cook for about 5-7 minutes, turning the chicken as needed. The chicken needs to be cooked through and up to temperature, 165 degrees.

Place the cooked chicken on a paper towel lined plate.

Continue cooking the remaining chicken in batches until done.

Combine all the cooked chicken into a large mixing bowl. Pour the hot honey sauce over and gently mix together until all chicken pieces are coated.

Serve with cooked rice and sliced green onions.

Crispy Chicken

This is so much better than takeout you will want this ever time you are making chicken

So easy , delicious and AWESOME! Thanks so much!

I made this recipe tonight and followed the directions exactly—except that I added sesame seeds.  I used kitchen shears to cut three boneless chicken breasts into bite size pieces and fried them in two batches in an electric fry pan. There is a nationwide shortage of cornstarch, so I used 1.5 the measurement in flour. When the chicken was done frying, I put it uncovered in a 350 oven to keep warm while I made the sauce. The sauce tastes delicious. In terms of volume, next time I make this, I will triple the sauce.  The longer it simmered, the more it reduced and became almost jam-like. After dinner when I cleaned up the dishes, the sauce (which had been turned off) was almost like brittle.  Thank you for sharing this recipe.

It's my first time made these....it was soon delicious!!!

I made this tonight and it was delicious! A definite add to my meal plan when I cook Chinese food. 
I didn’t have buttermilk so I used milk and lemon juice, seemed to work good enough!
I also didn’t have coriander.. I will have to buy some to use next time. It was still obviously really good haha.

The only thing is my honey sauce was extremely dark, not light in colour like the picture but I don’t know what I could have done.. I think it might have been the soy sauce?

Tastes wonderful but I found a few issues with it . first I did things in the order instructed and 3 things happened I burnt the sauce, I burnt a batch of the chicken and to fix those 2 issues I had to bring a second person so they could work on the chicken while I worked on the sauce. Secondly to bread my 3 medium chicken breasts I made one batch of the flower mixture and one of the butter milk well that got me about half way through my chicken so I had to make another batch of flour. In the end it came out very very good and I will make this again.

I just made the crisp honey chicken and serve it with vegetable fried rice and it was just delicious. Thanks for the delicious recipe !

https://content.jwplatform.com/videos/EzSVmks4.mp4

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