Parmesan Fried Chicken Drumettes Recipe 455

Steps:

• Chicken: Season the chicken on all sides with salt and pepper, to taste, and put in a 1-gallon size resealable plastic bag. In a small bowl, whisk together the buttermilk, curry powder and cayenne pepper until smooth. Pour the buttermilk mixture over the chicken and seal the bag. Refrigerate for 3 hours.
• Breading: In a medium bowl, mix together the flour, bread crumbs, paprika, salt, and pepper.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 325 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Remove the chicken from the marinade, allowing any excess to drip off, and dredge in the flour mixture. Fry, 2 to 3 pieces at a time, until golden and cooked through, about 6 to 7 minutes, depending on the size of the drumettes. Drain on paper towels and sprinkle with salt.
• Arrange the chicken on a platter and serve.

Steps:

• Mix the chicken drumettes with the marinade mixture, let the chicken marinate for 1-4 hours. Pour the milk into the bowl before frying. Mix the flour mixture together, dredge the chicken drumette in the flour mixture, tapping off excess flour, and place on a plate. Deep fry the drumettes in hot oil (180°C) for 5-6 minutes or until golden brown. Drain the chicken pieces on paper towel, serve hot.

Steps:

• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Place flour in a bowl. Whisk eggs, 1 bottle hot sauce, and water in another bowl until smooth. Season chicken with garlic powder, salt, and pepper.
• Dip each wing into the egg mixture, then toss with flour mixture to coat. Gently shake off excess flour and set aside. Repeat with remaining chicken.
• Fry chicken in the hot oil in batches until chicken is no longer pink at the bone and skin is golden brown, about 5 minutes. Drain in a large bowl lined with paper towels, then season with salt.
• Heat butter and remaining bottle hot sauce in a saucepan over medium-high heat until butter is melted. Whisk until smooth. Remove paper towels from bowl and pour butter sauce over chicken; toss to coat.

Steps:

• Position an oven rack on the lowest shelf and preheat the oven to 450 degrees F. Combine the breadcrumbs, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large resealable plastic bag. Put the drumsticks in a large bowl and toss to coat with 1 tablespoon water. Place the drumsticks in the bag with the breadcrumbs and shake well to coat, pressing the breadcrumbs firmly into the meat. Arrange the drumsticks in a circle on a 9-inch pie dish with the tips facing out (they may rest on the rim of the dish). Bake until the breadcrumbs are dark golden and the internal temperature registers 165 degrees F on an instant-read thermometer (avoid touching bone), 30 to 35 minutes.
• Divide the sauce evenly over the drumsticks. Sprinkle the Parmesan over the top and lay 1 slice of mozzarella on top of each drumstick. Return the drumsticks to the oven and cook until the cheese is melted and bubbly, about 10 minutes. Serve.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
• Beat eggs in a shallow bowl and set aside.
• Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
• Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
• Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
• Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
• Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
• Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Pour olive oil into skillet and heat over medium heat.
• Beat eggs lightly in a medium bowl.
• Mix together parmesan cheese and garlic powder on a plate.
• Dredge chicken in beaten egg.
• Place chicken in cheese and garlic mixture and turn to coat thoroughly.
• Pan-fry chicken in olive oil until lightly browned on both side and no longer pink in the center, about 3 minutes per side.