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I want to make chicken fingers and there are a few recipes here in the forum. Thing is ... I use fresh parmesean because I think the store-bought powdered kind tastes like dust.
Can I use fresh parmesean and have it work as good as powdered? Should I try to dry it out first (perhaps grate it extremely fine and lay it out to dry)?
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
... it won't be soggy? That's what I'm worried about. I'm thinking I might add some crushed pork rinds to the parmesean to make a nice crunchy coating.
Plan: Protein Power/a la carte!
Stats: -/-/150
BF:Yes!
Progress: 49%
Location: Ireland
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.
Babs