Urban and Small-Town Getaways is the theme of the latest issue of KANSAS! magazine (2024 / vol 80 / issue 4 / pp 22-26) and my Taste article focuses the Rock Springs Ranch, the 735-acre 4-H camp getaway that offers breathtaking views of the tallgrass prairie, wooded areas full of native flora and fauna, and natural streams. Today’s state-of-the-art facilities are much different from when I attended 4-H camp many years ago as a preteen and later took FHA students there for summer camp.
The name of the article, “Fine Dining for the Campers,” pretty much sums up what’s happening on the culinary side of the camp.
ABOUT THE RECIPE — Created by Chef Brandon Stokesbary, this versatile recipe is very popular with both youth and adults, and can be served over mashed potatoes of pasta. Or, he adds, “It can be turned into chicken parm sandwiches or sliders.”
Although other seasoned breading flour could be used, Chef Brandon highly recommends the brand mentioned in the ingredient list. He makes the dish allergen free by selecting gluten-free flour and bread crumbs. A make-ahead tip is included in step #7 of the instructions.
Chicken Parmesan 4 serving
INGREDIENTS
1/2 cup Buddy Rooster Gold Dust (breading) Flour©
1/2 cup egg liquid (if using eggs in the shell, this is equivalent to a little less than 3 large eggs that have been blended)
1 cup panko bread crumbs
1 tablespoon of salt
1/2 tablespoon pepper
2 tablespoons Italian seasoning
1 tablespoon paprika
3 tablespoons grated Parmesan cheese
4 (6-ounce) chicken breasts, boneless and skinless
Frying oil
1 cup marinara sauce
1/2 cup mozzarella cheese, grated
INSTRUCTIONS
1. Place flour, eggs and panko bread crumbs each in it’s own half-hotel sized pan (about 12x10-inches) to create a 3-part breading station.
2. Add half of the salt and pepper to the egg; the other half to the bread crumbs. Add Italian seasoning, paprika and grated Parmesan cheese to the bread crumbs.
3. Arrange a double layer of plastic wrap on a counter top and place each of the chicken breasts on top. Add another double layer of plastic warp over the chicken and pound with meat tenderizer until the thickest part is just even with the thinnest part, about 1/2-inch thick. Avoid pounding too thin or it is difficult to fry.
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| Instead of using plastic wrap, Barry put the chicken breasts in a plastic bag for pounding. |
4. To bread, first place each chicken breast into the flour, covering completely. Shake off any excess flour and then immerse completely into the egg. Finally, place chicken in the bread crumb mixture, coating each breast with the crumbs—make sure there is no visible egg or flour showing through the final layer.
5. Transfer each chicken breast to a parchment or foil-lined lined sheet pan after breading.
6. Fry breaded chicken breasts in a deep fryer with hot oil (375° F temperature) only until breading is golden brown.
7. Transfer to another parchment or foil-lined pan and place in refrigerator until 1 hour before service.
8. When ready to serve, place pan of chicken in a preheated 350°F oven until internal temperature reaches 150°F. This generally takes about 20 to 30 minutes in a conventional oven, 10 to 15 minutes in a convection oven but check chicken temperature every 10 minutes to be sure.
9. Remove from oven and place 1/4 cup marinara over the top of each breast; sprinkle mozzarella to cover. Return to oven and heat to 165°F and the cheese has melted, about 5to 8 minutes in a conventional oven; 2 to 3 minutes in a convection oven.
Recipe without photos . . . Chicken Parmesan 4 serving
INGREDIENTS
1/2 cup Buddy Rooster Gold Dust (breading) Flour©
1/2 cup egg liquid (if using eggs in the shell, this is equivalent to a little less than 3 large eggs that have been blended)
1 cup panko bread crumbs
1 tablespoon of salt
1/2 tablespoon pepper
2 tablespoons Italian seasoning
1 tablespoon paprika
3 tablespoons grated Parmesan cheese
4 (6-ounce) chicken breasts, boneless and skinless
Frying oil
1 cup marinara sauce
1/2 cup mozzarella cheese, grated
INSTRUCTIONS
1. Place flour, eggs and panko bread crumbs each in it’s own half-hotel sized pan (about 12x10-inches) to create a 3-part breading station.
2. Add half of the salt and pepper to the egg; the other half to the bread crumbs. Add Italian seasoning, paprika and grated Parmesan cheese to the bread crumbs.
3. Arrange a double layer of plastic wrap on a counter top and place each of the chicken breasts on top. Add another double layer of plastic warp over the chicken and pound with meat tenderizer until the thickest part is just even with the thinnest part, about 1/2-inch thick. Avoid pounding too thin or it is difficult to fry.
4. To bread, first place each chicken breast into the flour, covering completely. Shake off any excess flour and then immerse completely into the egg. Finally, place chicken in the bread crumb mixture, coating each breast with the crumbs—make sure there is no visible egg or flour showing through the final layer.
5. Transfer each chicken breast to a parchment or foil-lined lined sheet pan after breading.
6. Fry breaded chicken breasts in a deep fryer with hot oil (375° F temperature) only until breading is golden brown.
7. Transfer to another parchment or foil-lined pan and place in refrigerator until 1 hour before service.
8. When ready to serve, place pan of chicken in a preheated 350°F oven until internal temperature reaches 150°F. This generally takes about 20 to 30 minutes in a conventional oven, 10 to 15 minutes in a convection oven but check chicken temperature every 10 minutes to be sure.
9. Remove from oven and place 1/4 cup marinara over the top of each breast; sprinkle mozzarella to cover. Return to oven and heat to 165°F and the cheese has melted, about 5to 8 minutes in a conventional oven; 2 to 3 minutes in a convection oven.
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