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Crispy Parmesan Chicken

Crispy Parmesan Chicken

Breaded chicken is a fine and noble thing. But breaded and parmesan-crusted chicken? That’s a weeknight win and a weekend flex.

This recipe skips breadcrumbs entirely. Why? Because shredded parmesan from Grater Rain crisps better, tastes better, and doesn’t turn soggy if you take a phone call in the middle of dinner. Plus, using Black Rain (pepper) and White Rain (salt) brings actual flavor control to the party, not just "shake until your ancestors say stop."

I served this with spaghetti, which was ignored, because the chicken stole the show. It’s crunchy, savory, and borderline addictive. If you find yourself eating the leftovers cold out of the fridge, you’re doing it right.

Ingredients

  • 2 large chicken breasts, halved and pounded thin

  • 1 cup grated parmesan (ideally from Grater Rain)

  • 2 eggs

  • 1 tsp garlic powder

  • Black Rain, to taste

  • White Rain, to taste

  • Olive oil or ghee, for pan-frying

Directions

  1. Beat eggs in a shallow bowl. In another bowl, mix parmesan, garlic powder, Black Rain, and White Rain.

  2. Dip chicken in the eggs, then press into the parmesan mix until well coated.

  3. Heat a skillet over medium with a generous slick of oil.

  4. Cook each piece 3–4 minutes per side, until golden and crispy. If it sticks, it’s not ready to flip.

  5. Serve hot, ideally with more Grater Rain parmesan showered over the top like culinary confetti.

Optional Add-Ons:

Lemon zest, chili flakes, or a drizzle of honey if you're feeling spicy-sweet.