DJ SIRCHUCK Power Protein Chicken Parmesan Recipe
CHICKEN PARMESAN
1 Sheet of Aluminum Foil
1
Baking Sheet
1
Pair of Latex Gloves
1 Kitchen Sink with hot water
1 Small Portable Waste Basket
1
Roll of Paper Towels
1
Bowl, 4 Long Plates.
1 Long Fork
1
Frying Pan
1
Stovetop Oven
Ingredients:
6 Pieces of Chicken Breast Tenderloin
1
cup of enriched flour
1
½ cup of seasoned breadcrumbs
6
thick slices of Whole Milk Mozzarella cheese
12
Tablespoons of Marinara Sauce
3
eggs
1/8
stick of butter
¼
pinch of sea salt
¼
pinch of garlic powder
¼
black peppercorn cracked pepper
¼
pinch of oregano leaves
¼
pinch of basil leaves
¼
cup of Canola Oil
Directions:
Part One: Making the Fried Chicken
Take a square piece of aluminum foil and place it
directly above a rectangular baking sheet (large). We will go back to preparing
the baking sheet once we have prepared the fried, breaded chicken and are ready
to convert it to DJ SIRCHUCK’s Power Protein Chicken Parmesan!
So, first things first, we want to make breaded chicken. Making breaded chicken is very messy, so I usually have to prepare the area. By this, I mean that flour gets everywhere. On the toaster, on the coffee maker, on the Paper towel holder. My kitchen isn’t gigantic, so I try to clear the area in case of spillage. I always expect a little to spill over the sides, which is why I feel clean up is an essential part of preparation. I like to line up the four plates with the bowl behind them. I like to be near a sink and a paper towel roll. I set it up as follows. I scramble 3 eggs using the fork and the bowl, and leave the scrambled eggs prepared in the bowl. Dump egg shells and paper towel waste in small waste basket. You can clean the fork in the sink, because we will need it again soon.
The 4 Plates will be as follows: 1. Raw chicken breast tenderloin, 6 pieces 2. ½ cup of Enriched Flour (add small pinch of oregano and small pinch of basil leaves to flour pile) 3. ½ cup of seasoned breadcrumbs 4. Empty plate for finished chicken. Make the pile of breadcrumbs and flour toward the top of the plate, as to pour over the chicken downward as its placed on the plate.
Ok,
I like to start to fry the oil after I prepared the first batch. For the sake of consistency, we are cooking 6
pieces of chicken, in batches of two. Well,
if you don’t already have your gloves on, put them on. This is where it gets pretty messy. I like to open a nearby window when I start
to heat up the oil because if you are too close to the “Mist” it will get in
your eyes. You want to keep the area well
ventilated, while avoiding a breeze strong enough that it will mess with your
stovetop flame. You don’t want wind to affect
this, so shut the ceiling fan off. Pour
about ¼ cup of oil in a frying pan .
Heat up the oil by setting the heat above high medium for about 2
minutes. During this time, I like to bread
my chicken. I like to wash my chicken breast tenderloin by running the raw meat under water for 3 minutes, putting it back
on the plate, put the plate at a tilt over the sink and give it a minute to let
all the extra water flow off the recently wet chicken. It doesn’t have to be dry, just not
soaked. Get most of the water out. (I like to get chicken-strip like tenderloins
which are usually prep-free, but I recommend if you are using Chicken Breast to
peel off the fat and slice into thin slices.
You usually get 3-4 Slices of Chicken Fillet per Breast.) Now, this is
how I do it. I realize this part varies
and this is why I will walk you through how I do it.
Take a raw piece of chicken (I usually like to do two
at once to save time). I like to season both sides of the raw chicken with a small pinch of cracked pepper, a small pinch of sea salt and a small pinch of garlic powder. Dip the pieces in egg, as to cover them but not drench
them. Let some spill back in the bowl
but make sure you have a good layer of egg on the two pieces of chicken. While avoiding spillage, transfer egg dipped
chicken to the foot of the flour pile.
Push flour over the two pieces of chicken until all wet spots are
covered, and turn over the two pieces and do the same for both sides. Once both sides are completely covered, dip flour
chicken back into the egg bowl but this time try to avoid getting flour in the
egg and try not to drench in egg, pour some back in bowl if you have
to. Now, put this flour/egg chicken
product at the foot of your bread crumb pile.
At this point your hands are pretty dirty, so go to the sink and rinse
your hands with warm water before you continue breading the chicken. Don’t get water inside the gloves. Have a towel or paper towel nearby to dry
your hands.
Now, go back to the breadcrumb pile and push it over
the egg covered flour chicken. Do this
to both sides, as to completely cover the chicken with breadcrumbs. Try to avoid any wet spots by putting powdery
breadcrumbs on all the moist parts. Shake
the two pieces of chicken lightly when you’re done to release any excess breadcrumbs,
and put your raw breaded chicken on plate #4.
You can rinse your hands again with warm water and dry them to prepare for
the next batch. You can now start heating
the oil, by putting the flame a few notches over medium heat. When it heats up after 2-3 minutes, you can place
two pieces of chicken in the frying pan gently using your fork to guide the chicken
into the oil. (My frying pan fits 3 pieces, so I usually try to prep four
pieces before I get the oil heated to temperature. The oil in the pan should be halfway up the
side of the chicken breast. You don’t want
to completely submerse the chicken in oil, that probably means you have too
much Canola oil in the pan. (Probably a
quarter to an 1/8th of a cup
of Canola oil should be good) Lower the
heat on the stovetop to a little below Medium heat, since the oil should be
heated up completely by now. It takes
approximately 2-4 minutes per side to cook the chicken. Gauge the length of time cooking the chicken
to when the breading turns golden brown, but try to use fork to look underneath
regularly. If it is cooking too quickly,
lower temperature even more. Further
below Medium heat. Try to find a
temperature that will allow you to cook the chicken long enough to cook the inside
without it cooking too fast and burning the bread crumbs. Once the chicken is done, rinse off plate #4
and place a paper towel on top of the plate and put 3 pieces of chicken above the
dry paper towel to soak off excess oil.
Repeat the same process for the other 3 pieces of chicken. (I like to do them in 3 batches of 2 pieces
of chicken)
When all your chicken is done, put them on plates to
cool down. You want it to be cool to the
touch before you start the next and final step.
We are very close to getting my favorite meal,
DJ SIRCHUCK’S POWER PROTEIN CHICKEN
PARMESAN!
Part Two: Preparing the Chicken Parmesan
After 5-10 minutes, your fried chicken has cooled down
and you can pick it up with your hands.
I don’t feel you need gloves for this part, but if you want to, have at
it.
I like to rub about an 1/8 of room temperature butter on the
surface of the foil as to make the foil more “non-stick” for the chicken pieces. This step will avoid the chicken sticking to
the foil.
Place the 6 pieces of fried chicken strategically on top
of the aluminum foil on the baking sheet so that they have the maximum amount of
space between each other. Try to separate
so they won’t stick together. Open your
bottle of Marinara Sauce and pour 1-2 healthy tablespoons on top of the
chicken as to put a nice thick layer, kind of like they do with pizza. Once all chicken strips are covered, slice a nice
thick slice of Whole Milk Mozzarella, enough to cover the entire slice of
chicken but try to avoid going over. We
want just enough cheese for the chicken to be completely covered, but not to
stick to far out or it will spill into the foil. But, just do the best you can, burnt mozzarella
is delicious and it's hard to mess up this part.
Once all the pieces are prepared, preheat the oven to
350 degrees and place baking sheet in the oven for 8-10 minutes. Some people like their mozzarella extra
brown, so after 8 minutes determine how dark you like your cheese. In eight minutes, the cheese on top of the
chicken usually has the color and texture that I’m looking for.
And WAA LAAA!!!!
You have my favorite meal, a delicious Chicken
Parmesan style dinner.
Stay tuned for more DJ SIRCHUCK Power Protein recipes!
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