Double Dipped Chicken Parmesan Recipes

DOUBLE DIPPED CHICKEN FINGERS

Steps:

• Place chicken tenders in a medium-sized bowl.
• Add water and salt; stir.
• Cover and place in the refrigerator for at least 30 minutes.
• Place flour and seasoned salt in a shallow bowl.
• In another shallow bowl, whisk together eggs.
• Drain chicken from salt water.
• Dip each chicken tender in the egg mixture, then dredge in the flour mixture.
• Place on floured baking sheet.
• Pour peanut oil in a large heavy skillet and heat over medium-high heat.
• Dip the chicken again in the egg, then again dredge in flour.
• When oil is hot, place tenders in the oil. Do not crowd in the pan. If you must, do these in two batches.
• Cook tenders, turning occasionally to get both sides golden brown.
• Drain on paper towels before serving.

OVEN FRIED PARMESAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
• Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.

BAKED CHICKEN PARMESAN DIP

Steps:

• Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.
• Preheat the oven to 450 degrees F (230 degrees C).
• Season chicken with salt, pepper, and cayenne.
• Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken.
• Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.
• Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.
• Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.
• Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.
• Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.

DOUBLE DIPPED CHICKEN PARMESAN

Steps:

• One at a time, place the chicken breasts in a gallon sized freezer bag, and pound to about 1/2 inch.
• Place the eggs in a large bowl and whisk with salt and pepper.
• Place the bread crumbs in a large bowl and mix with the parmesan cheese. (If you run out of this when dipping the chicken, just make a little more).
• Pre-heat the oven to 350°F
• Dip each chicken breast in the egg, then the crumb mixture. Re-dip in the egg and then the bread crumbs for a second time.
• In a large heavy (non-stick) skillet heat the olive oil over medium heat. Brown the double dipped chicken in the hot oil for about 4 minutes each side, until golden brown.
• Remove the chicken and place in a large baking dish (glass). Divide the tomatoe sauce and spread evenly over each chicken breast.
• Sprinkle each chicken breast evenly with the mozzarella cheese.
• Bake on the middle shelf of the oven for 20 minutes until the chicken is cooked through and the cheese is hot and bubbling.

DOUBLE DIPPED FRIED CHICKEN

Steps:

• Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.

DOUBLE-DIPPED CHICKEN PARMESAN

Steps:

• Place the eggs in a bowl and whisk with salt and pepper. Place the bread crumbs on a large plate. Dip the chicken in the egg and then dredge in the bread crumbs. Re-dip in the egg a second time and then dredge in the bread crumbs again.
• In a large, heavy skillet, heat the olive oil over moderate heat. Brown the double-dipped chicken in the hot oil for 3 to 4 minutes on each side, or until golden brown. Remove the chicken and drain on paper towels. The chicken can be made up to this point a day ahead of time. Wrap the chicken in aluminum foil and refrigerate.
• Simmer the tomato sauce until hot. Preheat the oven to 350 degrees F.
• Pour about 2 cups of the sauce in the bottom of a large gratin dish or large ovenproof, glass baking dish. Place the browned chicken breasts on top of the sauce and cover with 1/2 or all of the remaining sauce. Sprinkle with the cheese and bake on the middle shelf for 15 minutes, or until the sauce and cheese are bubbling.
• Serve hot, and sprinkle with parsley, if using.
• Linguine with Olive Oil:
• In a large saucepan of boiling salted water cook the linguine for 10 minutes, or until it is al dente and drain. In a large pan, heat olive oil, add garlic slices and saute. Add red pepper flakes, to taste. Add pasta and toss. Season with salt and pepper and serve sprinkled with parsley.
• Sauteed Broccoli Rabe:
• Cook broccoli rabe in a large pot large of boiling water until just tender, about 4 minutes, and drain in a colander.
• Melt butter in same pot over moderate heat, then cook garlic, stirring, until fragrant, about 30 seconds. Add broccoli rabe, tossing gently in butter to coat, and season with salt and pepper.

DOUBLE DIPPED RANCH BAKED CHICKEN BREAST

Steps:

• 1. Preheat oven to 400 degrees F. These are the main ingredients used in this recipe. Spray a shallow jelly roll type pan with non stick cooking spray & set aside till needed.
• 2. Using a bowl or reclosable bag, Combine Parmesan cheese with the Panko bread crumbs along with the spices and Dry ranch dressing mix packages. Shake to blend together.
• 3. These are the 2 Boneless skinless chicken Breast that I cut into 3 pieces each. When you can make a meal for 6 for under five dollars you are doing good.
• 4. Add the Ranch dressing to a platter or plate. Set aside till needed.
• 5. Measure out about half of the Panko crumb mixture onto a plate, pan or platter. Repeat as needed. The reasoning behind this is, if you have some of the mixture left over, you can store it in the freezer for next time, and it has not been contaminated with the wet chicken pieces.
• 6. Coat each piece of chicken breast with the ranch dressing by brushing it on or dredging it in the dressing on all sides. Allow excess to drip off.
• 7. Now place the coated chicken Breast into the seasoned bread crumbs, and coat all sides. Then place into shallow baking pan. Repeat until all the pieces of chicken have been coated with the bread crumb mixture.
• 8. Place pan in preheated 400 degree F. oven and bake for 45 minutes or until juices run clear and chicken is golden brown and crispy. Serve with your favorite sides and enjoy.