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Mister Chicken Parm's Crispy Coating Guide: 5 Tips for Achieving the Crispiest Chicken Parmesan Coat

Hey there, fellow chicken parm enthusiasts! It's Mister Chicken Parm, and today I'm here to unveil my tried-and-true tips for achieving the crispiest chicken parmesan coating. We all know that a golden, crunchy exterior is the hallmark of a truly satisfying chicken parm experience. So, let's dive into the secrets that will take your chicken parm to the next level and have you savoring the best crispy coating in NYC!


Optimal Breading Technique:

The first step in achieving a crispy coating starts with a proper breading technique. Create a breading station with three separate bowls: one for flour, one for beaten eggs, and one for breadcrumbs. Before dipping your chicken into the flour, make sure it is seasoned with salt and pepper to enhance the flavors. Then dip the chicken into the flour, followed by the beaten eggs, and finally into the breadcrumbs. Press the breadcrumbs firmly onto the chicken to ensure a solid coating.


Double Breading for Extra Crunch:

For an extra level of crunchiness, try double breading your chicken. After the initial breading process, dip the chicken back into the beaten eggs and breadcrumbs for a second coating. This additional layer will create a thicker and crunchier exterior, guaranteeing a satisfying bite every time.


The Power of Panko:

When it comes to breadcrumbs, panko is the secret weapon for achieving an incredibly crispy chicken parm coating. Panko breadcrumbs have a light and airy texture, providing a superior crunch compared to traditional breadcrumbs. Use panko in your breading mixture for that extra crispiness that will have your taste buds singing with delight.


Proper Frying Technique:

To ensure a perfectly crispy coating, it's crucial to master the frying technique. Heat your oil to the right temperature before adding the breaded chicken. A temperature of around 350°F (175°C) works well for achieving a golden brown crust without burning the breadcrumbs. Fry the chicken in batches, making sure not to overcrowd the pan, as this can lead to uneven cooking and a less crispy result. Allow the chicken to cook until it reaches an internal temperature of 165°F (74°C) and the coating turns beautifully golden.


Elevate with a Finishing Bake:

For an extra touch of crispiness, consider finishing off your chicken parm with a short bake in the oven. Once the chicken is fried to perfection, transfer it to a baking sheet lined with parchment paper. Top each piece with marinara sauce and a generous sprinkle of mozzarella cheese. Pop it into a preheated oven at 400°F (200°C) for a few minutes, or until the cheese is melted and bubbly. This step will not only enhance the flavors but also give your chicken parm that irresistible final crisp.



Now that you're armed with my top 5 tips for achieving the crispiest chicken parmesan coating, it's time to put them into action and elevate your chicken parm game to new heights. Master the art of breading, embrace the power of panko, and fry your chicken with precision. And don't forget the finishing touch of a brief bake to ensure maximum crispiness. With these techniques, you'll be serving up the best crispy coating in NYC, delighting your taste buds and impressing all who gather around your table. Get ready to savor the irresistible crunch of a perfectly executed chicken parm!

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