Now that you have assembled the components for delicious chicken parmesan, you're ready to get cooking. But, did you use an important ingredient that can help you to achieve the chicken parmesan you've been craving? Adding potato starch to the breading for the chicken will help to make the crust crispy, because after all, who wants to bite into a soggy and limp piece of chicken?
Scott Tacinelli and Angie Rito, chefs and co-owners of Michelin-starred Don Angie in New York City, shared with Food & Wine how they add potato starch to the crust of their chicken parmesan. According to the duo, potato starch helps the chicken stay crispy during the cooking process. The reason potato starch is a great addition to baked goods (not just chicken parmesan, but think cookies and crackers), according to Serious Eats is because it helps to create a crispier baked good.
However, make sure you don't overuse potato starch. Serious Eats cautions that if too much is added to what you are making then the finished product can be dry and crumbly. Adding potato starch to a breading for an item, such as chicken or fish, according to Medical News Today, can help the crust to not only be crispy, but golden when fried. Next time you are craving some Italian comfort food, don't forget to add potato starch to the breading for your chicken parmesan so you bite into some crunchy, golden goodness.
The Vital Ingredient Your Chicken Parmesan May Be Missing - Tasting Table
Read More
No comments:
Post a Comment