When we were kids, my mother used to make this Parmesan chicken dish that was so good we would fight for drippings, every last crumb. She would start with a whole chicken, remove the skin and bones (and use them for making chicken stock), and then cut the meat into small pieces. (She made “nuggets” before anyone called them that!)
Then she she would dip the pieces into melted butter, dredge them in breadcrumbs and Parmesan, and bake them.
My god were they good.
Several years ago when I asked mom for the recipe, she hadn’t made it in so many years she had completely forgotten how. After several false starts, my father and I finally recreated what comes close to her original recipe.
The secret of course is the melted butter.
When we made it with olive oil, it was okay, but not the earth-shattering deliciousness we were looking for. At least that part of the recipe my mother remembered! (halfway through our recipe experimentation) Also, when you use boneless skinless meat that has been cut into small pieces, the ratio of buttery crunchy coating to the meat is much higher than regular coated baked or fried chicken.
Then she she would dip the pieces into melted butter, dredge them in breadcrumbs and Parmesan, and bake them.
My god were they good.
Several years ago when I asked mom for the recipe, she hadn’t made it in so many years she had completely forgotten how. After several false starts, my father and I finally recreated what comes close to her original recipe.
The secret of course is the melted butter.
When we made it with olive oil, it was okay, but not the earth-shattering deliciousness we were looking for. At least that part of the recipe my mother remembered! (halfway through our recipe experimentation) Also, when you use boneless skinless meat that has been cut into small pieces, the ratio of buttery crunchy coating to the meat is much higher than regular coated baked or fried chicken.
Parmesan Chicken Recipe
Note that the color of your roasting pan may make a difference in your results. A dark roasting pan (as pictured) may impart more heat and may brown the bottom of the chicken more.
Ingredients:
- 1 clove garlic, minced (1 teaspoon)
- 1 stick butter (1/2 cup or 1/4 pound), melted
- 1 cup dried bread crumbs
- 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
- 2 Tbsp chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon garlic salt (can sub regular salt)
- A large pinch of Italian seasoning (herb mix)
- 1/8 teaspoon ground black pepper
- 2 lbs of skinless, boneless, chicken meat, cut into 1-inch to 2-inch wide pieces
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