I also made some baked potato skins, which really take about the same amount of time! I am tempted to fry one of my next batches, but these came out perfectly when baked in the oven. The combo of shredded parmesan, panko bread crumbs, and spicy Dan-O’s Seasoning made the best coating I’ve had on a chicken. I let the breasts soak for about 4 hours, and the resulting chicken was so tender I could have cut it with a fork. So this time, I used coconut milk (leftover from the Dan-O’s butternut squash curry recipe), lemon juice, red wine vinegar, and Dan-O’s. I’m already wishing I hadn’t eaten it all. It was tender, crunchy, and packed with more flavor than any parmesan-crusted chicken I’ve had! I let the chicken breasts soak in buttermilk for a few hours, and then used a panko, flour, parmesan, and Dan-O’s combo for the breading. Let me tell you about this parmesan-crusted chicken recipe I whooped up.
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