this post was submitted on 20 Jul 2025
538 points (97.4% liked)
Microblog Memes
8757 readers
2484 users here now
A place to share screenshots of Microblog posts, whether from Mastodon, tumblr, ~~Twitter~~ X, KBin, Threads or elsewhere.
Created as an evolution of White People Twitter and other tweet-capture subreddits.
Rules:
- Please put at least one word relevant to the post in the post title.
- Be nice.
- No advertising, brand promotion or guerilla marketing.
- Posters are encouraged to link to the toot or tweet etc in the description of posts.
Related communities:
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Chicken parm, or its fried wings with homemade sauces.
The parm is literally just, crack two eggs. Take two chicken breasts or whatever and cut them in half or into strips.
Take a bowl of plain, yes plain panko bread crumbs. Take shredded parmesan like the shit you find in the green shaker bottles you keep in the fridge. Shredded oregano, Mixed Italian seasoning, any other separate Italian seasonings you want. Also could add some red pepper flakes for a small kick.
Skin:
1 - 2 cups of panko
1 - 1/12 cup of parmesan
1 tbsp of Oregano and other seasonings mixed
Crack 2 eggs in a bowl. Mix some garlic salt in to strengthen the flavor.
Set aside a bowl of plain flower
Dredge chicken in flower, dredge in eggs, dredge in flower than eggs again
Coat in Panko throughly
Refrigerate for at least an hour or more
Either deep fry until the internal temperature is 165 (Be careful with heat distribution in oil. Too hot will rip skin off)
Or Air fryer style
Depending on your Air Fryer 350 - 375 degrees Adjust time accordingly, flip chicken in the middle of cooking and coat with marinara or desired sauce.
Serve with noodles, boom. Donezo, and it's delicious.
Also if any other would be chef's have ways to improve that be my guest :)
I never double flour dredge or fridge my wings, but I've found that a dual fry will elevate just about any wings.
I'll do the flour-egg-panko method, once they're all coated they get fried in batches to a light brown and pulled out. Then once they're all done once, I start at the first set and refry everything until they're a good and golden brown. Keeps an amazing crisp on the skin
The fridge let's it marinate in the seasonings and it makes the skin stick a bit more.
Otherwise I gotcha!
Interesting. I've never had an issue with the skin sticking, so I've not had to try to fix that issue. As for flavor, I'm usually too hungry to care (plus, that's what sauce is for)