The egg helps to keep the chicken moist and juicy as it cooks and you won’t even miss the buttermilk because it is so juicy and flavorful! Instead of buttermilk, the chicken is coated in flour, then an egg mixture, then the flour mixture one more time to create a crispy outer crust. My family and I don’t like to do this and we actually find that the chicken actually tastes better without it! Many fried chicken recipes soak the chicken in buttermilk for 10 - 20 minutes before frying as a way to keep the chicken moist, tender, and juicy as it cooks. It is finger-lickin'- good! Made in a cast iron skillet, you’ll have the best, crispiest, and juiciest homemade fried chicken you’ll ever eat! Please read the full disclosure here.Ĭrispy fried chicken without buttermilk is unbelievably crispy, juicy, and delicious! The chicken is covered in a seasoned flour mixture and then fried until crispy and crunchy. Place back into the oven and cook until the cheese melts and the sauce bubbles.This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you.Top generously with the remaining 1 cup Parmesan. Place the chicken on top, followed by the rest of the sauce and the sliced mozzarella. Place a layer of sauce into a baking dish.Flip the chicken pieces and cook for another 10 minutes. Cook until the breadcrumbs are golden brown, about 10 minutes. Place the chicken into the oven on the top rack.Place the coated pieces onto a greased, foil-lined baking sheet. Next dredge the chicken in the bread crumb mixture. Dredge one piece of chicken breast in flour, then dip it in the egg mixture, making sure to coat the entire piece.Then, whisk the eggs with 2 tablespoons of flour to make a slurry and put on a third plate. Combine bread crumbs and 1 cup Parmesan cheese on a plate.Using a mallet or meat tenderizer, flatten chicken pieces until they are no more than 1 inch thick. Then, use a boning knife to butterfly both chicken breasts by slicing them in half horizontally, leaving a small amount of meat at the end to open up along the cut. Preheat the oven to 350 degrees Fahrenheit.
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