This Parmesan Crusted Chicken Recipe is so Good! (2024)

FAQs

Why is chicken parm good? ›

Chicken parmigiana encompasses everything we love about Italian food in one bite—the chicken's juicy interior, the crisp coating of the fried breadcrumbs on the meat's exterior, the bright and slightly sweet flavor of the rich tomato sauce, and the silky texture of the mozzarella, slightly browned under a broiler.

Brace yourself for this one—they're the same dish! Chicken Parmesan and chicken Parmigiana are just different names for the same exact recipe. And, with a name like “chicken Parmigiana”, you might assume that this recipe is Italian. While it has roots in Italy (in a way), chicken Parmesan is all-American.

Dredge raw chicken in flour (your dry), then in egg (your wet), then in another dry (I personally prefer Panko Bread crumbs, but you can do it in flour again, or potato flakes, the choice is absolutely yours.

The dish, also known as "chicken parm", originated in the northeast United States from Italian immigrants, and became a popular staple in restaurants serving Italian-American cuisine by the 1950s. Home versions also grew in popularity.

Done properly, deep-frying creates a satisfying contrast between the crispy-crunchy coating and tender chicken. But beyond that straightforward textural enjoyment, the crispness sends our brain a message that the food is in good condition.

A thicker, stout pasta shape, like a ridged rigatoni, works well with chicken parmesan because it matches the heft and satisfying texture of the protein.

Despite being a staple of Italian-American cuisine, “chicken parmesan” is nowhere to be found in Italy. Instead, Italians nosh on parmigiana – eggplant layered with tomato sauce and cheese.

When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.) The baking powder reacts with the oil and creates tiny air bubbles, which also helps form a crispy coating.

KFC deep fries its chicken for 15 minutes and then drains the oil off for another five minutes – 20 minutes in total. If you don't have a deep fryer, heat up plenty of oil in a large saucepan and do it that way.

That trick is a sprinkling of baking powder, and it'll get you the crispiest, crackliest bites of fatty, salty skin imaginable, whether you're cooking just one thigh, a plate of wings, or an entire bird. Baking powder, it turns out, is good for quite a lot more than baking.

Why is chicken parmesan so good? ›

While pasta is a big part of chicken parmigiana, the show's star is the chicken (or eggplant if you prefer), which is breaded and fried. Since the main ingredient is covered in sauce and cheese, it's important to utilize a frying process that retains the crispy textures so desirable in the perfect chicken parm.

In a small mixing bowl, mash butter with a fork. Then add bread crumbs, parmesan, garlic and salt and pepper and smash together until well combined. Once ready, slice log in half. Then cut each half in half again.

Mashed Potatoes: Buttery Mashed Potatoes are a comforting side dish that goes nicely with this Chicken Parmesan recipe. If you're looking for more flavor you can also try Garlic Mashed Potatoes!

Besides helping to strengthen your bones, calcium is a vital nutrient for maintaining healthy blood pressure. It helps your blood vessels contract and relax when they're supposed to. Just 1 ounce of Parmesan contains approximately 335 milligrams of calcium. That's about 26% of the daily recommended value for adults.

Do you know what makes. Parmigiano Reggiano^® so good? Parmigiano Reggiano must be made with completely natural ingredients, using a centuries-old process, in a geographical area of Italy so carefully defined that you can make Parmigiano Reggiano in one area of Bologna but not another.

The cheese contains tiny crunchy granules which give it a very unique texture. The taste is slightly sharp, not unlike mildly sharp cheddar, but also very complex and layered, a bit fruity, though nutty is the predominant characteristic and most typical descriptive. It leaves a wonderful aftertaste on the tongue.

The dish originated from 20th-century Italian diaspora. It has been speculated that the dish is based on a combination of the Italian melanzane alla Parmigiana, a dish using breaded eggplant slices instead of chicken, with a cotoletta, a breaded veal cutlet generally served without sauce or cheese in Italy.