The Best Chicken Recipes
Over the past 20 years I have made hundreds of chicken recipes, some great and some just so so. One of my favorites which I have absolutely mastered is my “Best Chicken Parmesan Recipe.”
I am going to share with you the exact recipe I use to make some of the most mouthwatering chicken you have ever had the pleasure of bringing to your lips.
First you have to start with some good chicken. While most of the people I know are buying frozen chicken in bags, I prefer to buy it either from a local farmer or (and don’t kill me on this), from Walmart.
Why Walmart? Because I like the size of their chicken breasts.
They are sometimes so big that I can slice them in half and get 2 portions out of 1 breast.
Ok, let’s get down to making some Chicken Parm!
Best Chicken Parm Recipe – Step 1
Grab yourself 4 chicken breasts. Take 1 of your chicken breasts and place it on a cutting board. Grab yourself some plastic wrap and place over your chicken breast. You then want to take a mallet and start pounding the chicken. The plastic wrap keeps the chicken juices from flying in your eye and across the kitchen. If you don’t have a mallet, just grab a hammer ; )
Once your chicken breasts are pounded put them aside on a plate.
Best Chicken Parm Recipe – Step 2
Get yourself together 2 plates and a bowl or 3 breading containers. Pampered chef makes interlocking ones.
In the first one, take 1-1/2 cups of flour with 2 Tablespoons of Tony’s Creole seasoning and put in the plate. In the bowl or second container beat 3 eggs and 1 Tablespoon of sour cream with a dash of salt, dash of pepper, and 2 Tablespoons of Milk and whisk together.
In the last plate or container, take Seasoned Panko Breadcrumbs (you can get these in the store).
Next you want to get either one large pan (Cast Iron Works Great) or 2 pans and put 1/2 inch of Olive oil in the pan or pans and turn the heat on medium high until oil reaches 325. Additionally turn your oven on to 350 degrees.
Best Chicken Parm Recipe – Step 3
Take your pounded chicken breasts and coat in flour, shake off excess, then dip both sides in the egg mixture, then press into the Panko Breadcrumbs and put in the hot oil. Do this with all 4 pieces.
You simply want to brown both sides of the breasts. They don’t necessarily have to cook all the way through on the stove as you may burn them. Once browned place breasts on a dish with Paper Towels to drain excess oil.
Take the breasts and place them on a pan and put in oven for 5 minutes.
Best Chicken Parm Recipe – Step 4
Ok, now for the fun part. You can get creative with this, however, I keep it simple. I like a bag of shredded Parmesan, Romano, Mozzerella and Fontina cheese. Take the pan with the chicken breasts out of the oven and generously mound up the cheese on top of the chicken breasts. Turn your broiler on and place under broiler for 2 minutes.
( Best Chicken Recipe Side note )
Traditionally you put the sauce on the chicken and the cheese on top of the sauce and then in broiler. I don’t like to do this because the sauce causes your nice and crispy Panko bread crumbs to get soggy and I can’t stand soggy anything.
Take your favorite tomato sauce (I like 5 cheese) and put in a bowl to serve on the side.
It goes without saying that Chicken Parmesan should be served with pasta. I like Linguine. Don’t forget your Garlic bread and some fresh chopped parsley to sprinkle over your pasta.
This is one of the best chicken recipes in my arsenal and I like to make it at least twice a month. You can also substitute boneless pork tenderloins which comes out equally yummy.