Chicken Parm/deep fry Question???

[SkinnySoonFL]

Has anyone ever deep fried a whole boneless chicken breast? I want to make chicken parm and I thought it would be yummy coated in parmesan, then deep fried... add tomatoes and cheese on top and bake until bubbly.
I know that you CAN deep fry the breast, because fast food does, but are those pre-cooked? Would you pre-cook the chicken first. How long and what temp if you deep fried frozen? HELLLLLP! I'm clueless in the kitchen, and have guests coming tomorrow. TIA!

[Pau]

Re: Chicken Parm/deep fry Question???

Has anyone ever deep fried a whole boneless chicken breast? I want to make chicken parm and I thought it would be yummy coated in parmesan, then deep fried... add tomatoes and cheese on top and bake until bubbly.
I know that you CAN deep fry the breast, because fast food does, but are those pre-cooked? Would you pre-cook the chicken first. How long and what temp if you deep fried frozen? HELLLLLP! I'm clueless in the kitchen, and have guests coming tomorrow. TIA!

OK. The breast is a rather dry part of the chicken.
I usually cut it in thin slices (or filets), dredge (is this word right?) in egg, then in parmesan cheese and then fry them in olive oil, medium heat, in a big pan, about 100 ml oil and 8 minutes every side.

If you´re talking about frozen chicken, let it defrost and then do as I tell you ... if you are able to undestand my English! :sadblinky

[NulloModo]

Chicken parm is usually made with breast cutlets, not whole breasts, as is mentioned before. So thaw your best, slice is thin, dry off the surface, egg wash, parm cheese, then deep fry till it looks done.

[Pau]

Chicken parm is usually made with breast cutlets, not whole breasts, as is mentioned before. So thaw your best, slice is thin, dry off the surface, egg wash, parm cheese, then deep fry till it looks done.

Ok.... tell me I explained myself awful :no :no :no :sadblinky

[stargaze]

hello there!!

You live in Florida?? me too!!! ha, ha... :joy well i was reading your post this morning and i just wanted to tell you that i know of this really really good recipe for parmesan chicken... it's the best... it's like chicken nuggets.... i love them i actually made them last night... and you can bake up a bunch and reheat them whenever you would like....

i got the recipe from sugarfreesheila.com

sometimes i go to her website cause it really inspires me because we are about the same age and we were about the same weight when i began this whole diet thing.... feel free to view her website... i just bought her induction cookbook this week and i'm really excited to get it in the mail... :icondance

her website does not allow me to copy and paste so you must visit it... and when you get there you can look around but there is a part on there that says original LC recipes.... so just go there and there is like 10 really great recipes... you might even like them enough to order the book... i did anyways.... i was talking to sheila online because you can e-mail her and she has really helped me out in so many ways.... she was telling that she didn't even have the atkins cookbook she went by all her own recipes and she lost 31 pounds in 5 months....

well just go there and you can get more info... i hope i helped you out some... thanks and have a great day...

[SkinnySoonFL]

Pau...you made perfect sense! Thanks so much to everyone. I did a test run and they were delish!

[Pau]

Pau...you made perfect sense! Thanks so much to everyone. I did a test run and they were delish!

uuuuufff! great! It was my dinner too :wave

[prettygirl]

I made chicken parmesan the other day and thought it was too salty for me. Did anyone else feel the same way?

[Pau]

I made chicken parmesan the other day and thought it was too salty for me. Did anyone else feel the same way?

As parmesan cheese is strong flavoured I didn´t salt the chicken!

[mere150]

This post tempted me yesterday so I made Chicken Parmesan last night and it was soooooooooooooooooo good. The breading was made up of crushed pork rinds, parmesan, red pepper flakes, and italian seasoning (don't know what all is in that). I sliced each chicken breast into 2-3 thinner fillet-like pieces. My egg wash was 2 eggs well beaten. I dipped in egg, then breading and then layed them carefully in my skillet (which had some canola oil in it and was quite hot). The hardest part for me is just leaving it there and not turning them too soon (this makes the breading fall off). But, if your chicken is thin enough you can see when you need to turn it. Anyhow, they turned out delicious. I topped the fillets with a little Carb Options marinara and mozzarella and broiled it for ~5 minutes to melt the cheese and heat the sauce. Did I mention that this was soooooooo good?