This recipe for chicken parmesan is not the traditional baked, soft chicken parmesan, but a crunchy chicken with a crispy parmesan coating.
2 large boneless, skinless chicken breasts
1 cup all purpose flour
1 cup grated parmesan cheese (you can use the pre-grated package)
2 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
Cut chicken breasts in half and then down the middle (see video) to make thin, small pieces.
Place cut chicken breasts between 2 pieces of plastic wrap and pound in to thin, quick cooking pieces.
Place chicken in cold water.
In a large bowl, combine all dry ingredients.
Remove chicken from the water (don't pat dry. The moisture helps the flour and cheese mixture stick to the chicken) and add to the dry mixture one at a time, coating and patting as you go. Place on a plate that has been dusted with the dry mixture. Add a dusting of dry mixture between each layer of dredged chicken.
Let coated chicken rest in the refrigerator for about 20 minutes to form a sticky coating.
Fry coated chicken in 350° oil until golden brown. Don't crowd the pan. Place cooked chicken on a sheet pan with a rack in a 350° oven after each batch to keep it hot and crispy.
Serve fried chicken over your favorite pasta and sauce or just serve it as is with a yummy side.