Carbone Crunchy Chicken Parmesan!

Crispy. Cheesy. Loaded with flavor. That’s how we do Carbone Crunchy Chicken Parm!😤🍗
Carbone Fine Food is throwing a flavor-packed challenge with a killer giveaway! Check their page for all the details! 🔥

Today we’re whipping up something special. Chef Scott over at Carbone challenged me to use their classic vodka sauce and our crunchy doanos to make a chicken parm. So, here we go. First step, get you some chicken tenders laid out on your cutting board and put a little saran wrap over the top. Get you one of these or one of these. And we’re going to pound them out thin just like this. That’s what they should look like. Now, we sprinkle with a little flour. Flip them over. Get them all evenly coated. Just like that. Now our chicken’s fled up. Let’s make our breading. We’re going to use one cup of panko breadrumbs. Then we’re going to pop the top on our crunchy Danos. We’re going to go in with quite a bit. We’re going to use a big handful. Just like that. Get that mixed in. Maybe just a little bit more cuz it’s fantastic. Now you make an egg wash. That’s real simple. Just crack your two eggs. And now just whip it. Whip it real good. Take your flour chicken tenders, toss them in your egg wash, get them nice and coated. And now into your crunchy panko breadrumbs. Easy as that. All right, our chicken’s ready. Now you want to start boiling your pasta water. And then we’re going to get our pan hot with a little bit of peanut oil so we can fry our chicken. Oil’s heated up. It’s time to fry. Since we pounded that chicken out really thin, it does not take long. It’s only been in here just over a minute. So, look at this. We’re going to have us a nice crust on there. That’s exactly what we’re looking for. Going to give it a flip. Let it cook another minute and we’re going to pull them out. All right, it’s been another minute. And look at that chicken, you guys. We’re going to set it right here. Look at that, my friends. It’s going to be dantastic. We got our crispy chicken. Now, this chicken is not fully cooked all the way through, but it’s really close. Now, what we’re going to do is open up our classic vodka sauce. If you have never tried carbone, you need to. The first time I ever had it, I was in New York City. And look at this. You can just see the quality. Look at the tomatoes in there. You can just see the quality. So, we’re just going to put us a little scoop on each one of these pieces of chicken. Just like so. And you always got to give it a little taste test. Yeah. So good. You can see how much we have left. Now get you some thick sliced proolone cheese. We’re going to bend it in half and we are going to cover the chicken. Now it’s time. We’re going to add a little something extra. We’re going to grab a little bit of this and a little bit of this. The Danos italiano and the red pepper seasoning. A little sprinkle of italiano and our red pepper seasoning. Parmesan cheese. Real Parmesan cheese mixed with red peppers. We’re just going to sprinkle that right on top. It’s going to give it a great little crust. Now into our 400°ree oven we go. Now time to cook the pasta. You always got to salt your water. And we go in with our linguini. Noodles are almost there. Let’s give it a try and see if they’re al dente. That’s hot. Perfect. All right, they’re done. Noodles have been strained back into the pot. Now, let’s add our vodka sauce. One jar, one pound. Fold our sauce in. Pasta’s ready. So is the chicken. Let’s get it. Look at that. Absolutely perfect. Sometimes you just got to look at it. Simply get you a big scoop of noodles. Well, now you know what time it is. It’s time to yum yum. Get me some. Here we go. Just a little pasta, a little chicken. Wow. You got to try that. Probably the best chicken parm I ever had and it’s dantastic. Yum, yum. Get you some. Try that carbones. We’ll see you next time. Keep sprinkling. Hey, mama.