Cheese Crust Fried Chicken

I don’t make fried chicken at home all that often. Mostly this is because of the mess. Another issue I have is that the whole house smells like grease when you fry something for a long time.

That’s what I love about this recipe. You fry the chicken, but only for a few minutes.

It cuts down on the smell of grease in the house. It also cuts down on the mess. Less frying time equals less oil splatter.

Honestly, I think I would choose to cook fried chicken this way every time. The chicken is perfectly moist on the inside - and cooked through. The outside is crisp and delicious.

The problem I had with this recipe is that the crust didn’t stay on all that well. I would increase the number of eggs used, maybe mix it with some water.

I would also use a deeper pan for the grease. You want the chicken to be able to float in the oil. Mine did - for the smaller pieces. Not so much for the bigger ones.

The flavor was great, and it wasn’t overly greasy feeling.

PARMESAN FRIED CHICKEN

1/2 Cup Flour

1 Teaspoon Salt

1/8 Teaspoon Pepper

1 Egg, Beaten

2 Tablespoons Grated Parmesan Cheese

1/2 Cup Fine Dry Bread Crumbs

Coat chicken with flour, salt and pepper. Dip chicken in egg, then in cheese and crumb mixture. Heat fat to 1/2 inch depth. Brown chicken in hot fat. Place in a roasting pan and cook, covered, for 45 minutes.