15thStreetPizzaandPu
Member
For those doing your own chicken parmigiana from scratch do you mind sharing your process with me???
We are currently getting them in frozen and are already breaded. I am not super happy with them so I was not upset when they got discontinued…
Right now we are experimenting on them.
Our process:
Would it be better if I dredged in eggs or buttermilk? How can I improve the breading? What other spices should I add?
Thanks for any help!
We are currently getting them in frozen and are already breaded. I am not super happy with them so I was not upset when they got discontinued…
Right now we are experimenting on them.
Our process:
- use tenderizer to flatten a 6oz raw breast
- put into a salt/water mix (not too much salt)
- dredge in a flour mix that has:
flour
italian seasoning
pepper - cook in fryer
Would it be better if I dredged in eggs or buttermilk? How can I improve the breading? What other spices should I add?
Thanks for any help!
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