on Sep 03, 2013, Updated Feb 24, 2023 22 Comments First, I do have to share that you want to make sure that your chicken is uniform in size. You can handle that by placing your skinless, boneless chicken breasts between two pieces of parchment paper or in a zip top bag and pounding it with an iron skillet or mallet, whichever you prefer. OR, you can (very carefully) hold a sharp knife parallel to the cutting board and slice your chicken in half horizontally. If you need to get any frustrations out of your system, I recommend the iron skillet method. If you are good with a knife and short on time, I recommend the slicing method. Your pick. The next secret to my Chicken Parmesan is the herbed buttermilk biscuit breading. Yep. I went there. I know that Panko works great and bread crumbs are fine, too. BUT, if you’ve not tried buttermilk biscuit crumbs as breading when frying, you are missing out. BIG TIME! You just save any biscuits leftover (or make a batch and hide them) from breakfast and let them get cold. Then, toss them into a blender or food processor along with your fresh basil, dried oregano, and some Parmesan cheese. Oh my word! Give it a few whirls in the blender or food processor and then pour it into a large flat dish for dredging. Basically, I set up a station as follows: Prepared chicken, then a large flat dish of buttermilk, the a large flat dish of buttermilk biscuit breadcrumbs, and then a 12-inch skillet ready to fry those babies. On the other side of the skillet, I have another baking sheet ready to receive the fried chicken so that I can pop it into the oven for baking. Then, after they have baked a while in the oven, I add the tomato sauce and cheeses and let them bake a little bit longer until the cheese is all super-duper melty. Goodness gracious, how I love this Chicken Parmesan. But now, I only like it with this herbed buttermilk biscuit breading. And you know what? My favorite restaurant’s version doesn’t taste nearly as good any more. Here’s my Chicken Parmesan with Herbed Buttermilk Biscuit Breading recipe. Make it one night when you need total comfort food. You’ll love it!
Enjoy!Robyn xo
