How can I prevent the breadcrumbs on my chicken parmagiana from becoming soggy?

First try breding this way. 1) Flour the chicken. 2) Egg the chicken.3) Crumb the chicken This is the most basic breading method.

youtube.com/watch?v=EzF6Eaga8Pw Also sounds like you might not be frying at a hot enough temperature. When frying the oil should be hot to the point, where if a drop of water to go into the pan would crackle and fly out. Thats how I usually test my oil.

The frying should be done hot and fast to ensure a crisp texture. To ensure your breasts are being cooked all the way. Before breading - Put the breast in between 2 sheets of plastic wrap and pound them to a uniform thickness.

I use a small heavy pan to do this. To fry a breast about 1/2" thick should take no more and a minute on each side especially if they are to be finished in the oven. To be sure they won't burn watch the edges of the chicken once they reach a golden brown they are ready to flip.

Pat dry with a paper towel and finish the dish the same way you did before. Let me know if you have better luck this way, its the way I make it and people love my chicken parm.P.S. For extra crisp a Panko bread crumb will crisp up much nicer than regular bread crumbs. You can usually find this in the bread crumb section of most super markets.

If not check the asain food section in the ethnic isle.

This is prob not the best answer, but I like to overheat the oven. Then turn it down to where I want. I have learned that the reason things get soggy in ovens or being fried is because of the temperature.

For instance, my taquitos (sp? ) are greasequitos if the oil is not hot enough. The first ones are sopping with grease and soggy where the rest are crispy cause the oil gets hotter as I cook.

I also like to make shake and bake nuggets in the oven. Same result. I've solved this by not only preheating the oven, but preheating the PAN in the oven before I add the food.

Just my personal experience.

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