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Smart
It's panco and not painco?
I have been doing something similar for years, I used to use original breadcrumbs but for the last couple of years I've used Panko it does keep the chicken crispy
Great recipe. 😊
Seems like a pretty standard chicken parm recipe tbh
Loves me some Lan!
Parmesan and ground up pork rinds for the low carb win.
The secret is to mix the bread crumbs in slow motion. The slow motion adds flavor!
Ooo thats a good idea.
4C makes a gluten free breadcrumb that does a good job of staying crispy, even when you pull it out of the fridge the next day. It definitely needs a little extra seasoning though, and the regular crumbs are actually better than their panko version, imho.
I went to a fancy Italian restaurant last night and they served soggy chicken parm. I told my wife I could do better at home and this pops up today!