What To Know
- For a foolproof crisp, double-coat the chicken cutlets by dredging them in flour first, then in eggs, and finally in breadcrumbs.
- Remember, the secret lies in using the right breadcrumbs, drying the chicken, double-coating it, frying at a high temperature, draining it properly, using a thick sauce, and assembling it just before serving.
- The most common reasons for soggy chicken parmesan include using fine breadcrumbs, not drying the chicken before breading, single-coating the chicken, frying at a low temperature, and assembling the dish too early.
Chicken parmesan is a beloved Italian-American dish that tantalizes taste buds with its crispy chicken cutlets, savory marinara sauce, and melted cheese. But one common pitfall is the dreaded soggy chicken parmesan. To ensure that your culinary masterpiece remains crisp and delectable, follow these expert tips on how to keep chicken parmesan from getting soggy.
Choose the Right Breadcrumbs
Breadcrumbs play a crucial role in creating a crispy exterior for your chicken cutlets. Opt for coarse breadcrumbs, such as panko or Italian-style breadcrumbs, as they absorb less moisture than fine breadcrumbs.
Dry the Chicken Before Breading
Before dredging the chicken in breadcrumbs, pat it dry with paper towels to remove excess moisture. This step will help the breadcrumbs adhere better and prevent sogginess.
Double-Coat the Chicken
For a foolproof crisp, double-coat the chicken cutlets by dredging them in flour first, then in eggs, and finally in breadcrumbs. The flour coating will create a barrier between the chicken and the breadcrumbs, preventing the latter from becoming overly saturated.
Fry at a High Temperature
Fry the chicken cutlets in hot oil (350-375°F) to quickly sear the outside and create a crispy crust. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy chicken.
Drain on Paper Towels
After frying, drain the chicken cutlets on paper towels to absorb any excess oil. This step will help keep the chicken crispy even after it has been sauced.
Use a Thick Sauce
A thin sauce can easily soak into the chicken and make it soggy. Instead, opt for a thick marinara sauce that will cling to the chicken without overwhelming it.
Assemble Just Before Serving
The key to keeping chicken parmesan crisp is to assemble it just before serving. If you assemble it too early, the sauce will have time to seep into the chicken and make it soggy.
The Bottom Line
By following these simple yet effective tips, you can create a crispy, flavorful chicken parmesan that will impress your family and friends. Remember, the secret lies in using the right breadcrumbs, drying the chicken, double-coating it, frying at a high temperature, draining it properly, using a thick sauce, and assembling it just before serving.
Top Questions Asked
Q: Why does my chicken parmesan get soggy so quickly?
A: The most common reasons for soggy chicken parmesan include using fine breadcrumbs, not drying the chicken before breading, single-coating the chicken, frying at a low temperature, and assembling the dish too early.
Q: Can I make chicken parmesan ahead of time?
A: Yes, you can prepare the components ahead of time. Fry the chicken cutlets, make the sauce, and shred the cheese. When ready to serve, assemble the dish and bake it in the oven for 10-15 minutes to warm through and melt the cheese.
Q: What can I do with leftover chicken parmesan?
A: Leftover chicken parmesan can be reheated in the oven or microwave. You can also use it to make sandwiches, salads, or pasta dishes.
