The Best Parmesan Crusted Chicken
Let me tell you about this parmesan-crusted chicken recipe I whooped up. It was tender, crunchy, and packed with more flavor than any parmesan-crusted chicken I’ve had! I let the chicken breasts soak in buttermilk for a few hours, and then used a panko, flour, parmesan, and Dan-O’s combo for the breading. I’m already wishing I hadn’t eaten it all.
A Replacement for Buttermilk
I never buy store-bought buttermilk. Really, I use whatever I have. So this time, I used coconut milk (leftover from the Dan-O’s butternut squash curry recipe), lemon juice, red wine vinegar, and Dan-O’s. I let the breasts soak for about 4 hours, and the resulting chicken was so tender I could have cut it with a fork.
It’s All About The Crust
The combo of shredded parmesan, panko bread crumbs, and spicy Dan-O’s Seasoning made the best coating I’ve had on a chicken. I am tempted to fry one of my next batches, but these came out perfectly when baked in the oven. I also made some baked potato skins, which really take about the same amount of time!
It helps to spray or lightly coat your chicken with oil before baking to help it crisp up some. And I used bacon fat on mine and it was delicious. You can omit this if you want to be healthier but I don’t. Serve with a potato (baked or other) a salad, and a good beer and you have a Dantastic dinner. Enjoy!