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You're right about the fresh tasting much better than the dry. I use fresh, grate it on the fine side of my grater and use it right away. I don't let mine 'dry'. You've got me thinking chicken fingers for dinner on Monday. Thanks for one dinner planned now for next week. LOL
Plan: Protein Power/a la carte!
I use it freshly grated, too - no need to dry and the coating is gorgeous, very crisp and tasty. I dip the chicken in butter first and then in parmesan and bake in the oven. Use a silicone baking sheet or foil to line the tray - it can create a ticky mess if you don't.