We are planning to go away for a few days and I am doing the cooking now. This will allow me to spend time having FUN with my family without worrying about “What’s for Dinner?” And more importantly, I won’t have to drag The Dirties into a nice restaurant only to have them loudly bang silverware on the table as if they’re in a rock band (Ben’s signature move).
I am making a large batch of this Parmesan Crusted Chicken that will provide enough to freeze for later (or, in this case, share with another family). You can always half this recipe if you prefer. But, why? I should also mention this dish is great for entertaining because you can make it ahead of time and bake it off just before you’re ready to serve it.
|Parmesan Crusted Chicken|| || |
- 2 lbs. (Organic, Certified Humane) Skinless, Boneless Chicken Breasts
- 2 Eggs
- 1½ Cups Freshly Grated Parmigianio-Reggiano or Parmesan Cheese
- ½ Cup Whole Wheat Flour
- ¼ Cup Organic Extra Virgin Coconut Oil
- 2 teaspoons Sea Salt
- Cut the chicken into 4 oz. serving sizes (8 pieces per 2 lbs. chicken).
- Crack the eggs in a shallow dish and coat the chicken in the egg bath.
- Mix the flour and sea salt.
- Pour the flour mixture into the Parmesan cheese. Mix well.
- Take the chicken from the egg bath (one piece at a time) and dip into the Parmesan/flour mixture, using one hand for the wet mixture and one hand to coat the chicken in the dry mixture. Make sure each piece is fully coated.
- Preheat oil on medium high to high eat. The oil must be hot enough to quickly crust the chicken otherwise the cheese will turn into a melted mess.
- Flash fry the chicken until each side is crisp and golden brown (approximately 1-2 minutes per side).
- Bake off in a 400 degree oven for 20 minutes.
Notes: I flash fried one pound of the chicken in 1/8 cup of oil and added fresh oil (1/8 cup) for the second pound of chicken. Flash frying is healthier than deep-frying and you still feel like you’re eating comfort food. In deep-frying, foods are submerged into oil for up to 15 minutes, allowing the oil to saturate the food with fat. With flash frying, we’re simply searing the outside of the food, which allows a crust to quickly form. This seals in the juices and holds the flavor, while preventing too much oil from being absorbed in the food. And, as I’ve mentioned before, please use real Parmesan cheese that you put elbow grease into grating yourself. This will give the dish much more flavor and satisfaction.
Happy, clean eating!