NuWave PIC TITANIUM - Chicken Recipes: Parmesan Chicken, Fried Chicken PIC Style; Recipe Instructions and Tips

• 43
• 43
Pork & Chicken
Parmesan Chicken
Serves: 4-6
4-6 boneless, skinless chicken breasts
1 cup all-purpose our
1 teaspoon kosher salt
½ teaspoon freshly ground
black pepper
2 extra-large eggs
1 tablespoon water
1¼ cups seasoned dry bread crumbs
½ cup freshly grated parmesan, plus
extra for garnish
1 tablespoon unsalted butter
1 tablespoon olive oil
Salad greens, washed and spun dry
Directions:
1. Using mallet or rolling pin, pound
chicken breasts until they are ¼-inch
thick and set aside.
2. Combine our, salt, and pepper
on dinner plate.
3. Beat eggs with water and transfer to
second dinner plate.
4. Combine bread crumbs with
parmesan on third plate.
5. Coat chicken breasts with our
mixture, then dredge in egg mixture,
then coat in bread crumb mixture.
6. Heat butter and olive oil in large
sauté pan on Medium-Low (175°F).
7. Add 2-3 chicken breasts and cook
for 2-3 minutes per side.
8. Repeat step 7 with remaining
chicken breasts, adding more butter
and oil if necessary.
9. Top each chicken breast with
parmesan cheese and serve with
salad greens.
Tip: Toss the salad greens in ¼ cup
freshly squeezed lemon juice, ½
cup olive oil, ½ teaspoon kosher
salt and ¼ teaspoon black pepper.
Fried Chicken PIC Style
Serves: 1-2
1½ pounds bone-in chicken pieces
(breasts, thighs, and drumsticks)
2/3 cup all-purpose our
3 teaspoons poultry seasoning or
paprika
3 teaspoons dried basil or marjoram
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black or white pepper
7 cups canola or vegetable oil
Directions:
1. Combine our and all spices in
4-quart plastic container. Shake to
evenly mix ingredients.
2. Add canola or vegetable oil to
medium stock pot.
3. Heat over Medium-High (375°F)
for 12-15 minutes, until oil
reaches 350˚F.
4. Add chicken pieces to seasoned
our, shaking plastic container each
time to coat.
5. Cook chicken 10-12 minutes
per side.
6. Cook chicken until internal
temperature reaches 165-170˚F.
Tip: Be careful not to overcrowd pan.
If necessary, cook in two
or three batches.
• This recipe can be altered to fry 4
pounds of chicken. To do so,
double the dry seasoning and
increase our to 3 cups.
• Ideal oil temperature for chicken is
350˚F and should be checked with
a digital thermometer.