Tuesday, May 17, 2016

Parmesan Rosemary Crispy Chicken

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I found a new video site on my Roku the other day called iFood and while I was watching several videos I found one for Crispy Parmesan Chicken from Fifteen Spatulas and knew I had to give it a try.

As always I added my own flair to the recipe and am sharing it with you today.

I have made these at least 3 or 4 times in the two weeks since I saw the recipe and they have become our new family favorite.  They are great by themselves, on a sandwich or turned into a spicy sandwich with hot wing sauce.

Make these for dinner tonight and your family will thank you!

Here's what you need:

1-1/2 pounds chicken breasts, boneless, skinless and thin cut preferably, set out 30 minutes before using to take the chill off

Bowl 1
1 to 1-1/2 cups fresh grated Parmesan
salt & pepper

Bowl 2
2 eggs, at room temperature
1 tsp. rosemary blend, I use Pampered Chef
1/2 cup buttermilk, at room temperature
1-2 tsp. hot sauce, I use Cholula

Bowl 3
1-1/2 cups Panko bread crumbs
1 tsp rosemary blend
1 tsp. salt
1/2 tsp. pepper

Mix of olive & canola oil to cover bottom of pan by 1/4 inch.

Heat a large skillet on medium high with the oil.
Get your ingredients together and place them in bowls.  Mix well.
Press into the Parmesan on both sides to coat well then lightly shake off the excess.
Dip into the egg mixture on both sides.
Press into the Panko crumb mixture on both sides until well coated.
Cook 4-5 minutes per side for thin cut and a few minutes longer for regular cut. Chicken is done at 165 degrees internal temperature.
Serve any way you like just make sure you make it soon!


Serves 4
Here's the handy printable - Parmesan Rosemary Crispy Chicken

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