![]() Bake until sauce is bubbling and the cheese is brown, about 30 minutes. Scatter the Parmesan and the mozzarella on top. Cover the bottom of the baking dish with half of the marinara sauce and arrange the chicken over the sauce. Lightly brush a baking dish, large enough to place the chicken in a single layer, with olive oil. Using tongs, transfer to a paper towel-lined baking sheet and season with salt, to taste. ![]() Place 1 cup buttermilk, 2 egg whites, and 2 tablespoons vodka in a medium bowl and whisk to combine. (The oil must be heated to 400 degrees F so that the breaded chicken, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)įry 1 breast at a time until golden brown on each side, about 6 minutes total. Add 2 cups flour, 2 tablespoons cornstarch, and remaining 1 tablespoon salt to the remaining spice mixture in the bowl and whisk to combine set aside. Heat the oil over medium heat until it registers 400 degrees F on a deep-frying thermometer. Place chicken in batter and turn to coat. In a large straight-sided skillet, pour the vegetable oil to a depth of 1/2-inch. Working in batches, dredge or roll chicken in the dry flour mixture, shaking off any excess. Shake off any excess breading and transfer to a baking sheet. Then dip it into the egg mixture and finally dredge in the seasoned breadcrumb mixture. Dredge a chicken breast in the flour and shake off excess. In another medium bowl, whisk the egg and milk together. In a separate shallow dish, whisk the eggs. Beer-battered items can be re-dredged in flour for increased crispness. (Note: If they are more than 1/4 inch thick, place the cutlets between two pieces of plastic food wrap and gently pound with a meat mallet or a rolling pin.) In a shallow dish, mix the flour, paprika, 1 teaspoon salt and pepper. The beer promotes browning, while its bubbles help keep the batter light. Bake for 20 minutes, or until the chicken is cooked through. Spread the mayo-cheese mixture evenly on top. Arrange the chicken in a single layer on a baking sheet. In a medium bowl, whisk together the mayonnaise and parmesan. Place the flour in a large plate or bowl. How Its Done: Seasoned (sometimes leavened) flour is mixed with beer (and sometimes eggs) to create a thick, pancake-like batter. Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the 1 1/2 teaspoons salt, bread crumbs, oregano, thyme, and season with pepper. Put each chicken breast between to pieces of plastic wrap and pound them out to a uniform thickness, no more than about 1/3-inch.
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