Chicken parm

• Pounded chicken: If the breasts are uneven in thickness, they may cook unevenly, so it's important to pound them to an even thickness. Be careful not to tear the meat.
• No flour: Flour is not used in this recipe as it can cause the breadcrumbs to not stick properly.
• Crispier coating: Let the breaded chicken rest for 5–10 minutes before frying. This helps the coating adhere better and stay crispy.
• Oil temperature control: Ensure you maintain the oil temperature to prevent the oil from burning and leaving a bitter taste to the chicken.
• Avoid overcrowding when frying: Fry in batches if necessary, ensuring not to overcrowd the pan as this can cause uneven cooking and soggy fried chicken. 
• Resting the chicken after frying: Lightly dab with a paper towel to absorb excess oil and rest on a wire rack to absorb excess oil. This helps keep the food crispy.
• Don't overload the sauce: Use just enough sauce to coat the chicken without making it soggy. Too much sauce can soften the crispy coating.
• Air fry: Instead of frying, cook the breaded chicken in an air fryer at 200°C for 12–15 minutes, flipping halfway.

• Swap chicken breasts for boneless chicken thighs for juicier meat or use turkey fillets.
• To the marinara sauce, try adding chilli flakes or sun-dried tomatoes.
• If you can't get panko breadcrumbs, make fresh breadcrumbs instead. Gently toast in a dry pan for a crispier coating.
• Experiment with other cheeses such as provolone, gouda, or fontina.

To keep the chicken crispy and the sauce fresh, store each component separately and assemble just before reheating.

• Refrigeration: Store only the chicken in an airtight container for 3-4 days. If assembled, store in an airtight container in the fridge for up to 2 days. The breading may soften, but it can be crisped up slightly when reheating in the oven or air fryer.
• Freezer: Separately lay each piece of chicken on a tray and freeze. Once frozen, you can transfer them all to a freezer-safe container. This process prevents the chicken from sticking to each other. Store for 2-3 months. Freeze assembled chicken parm for up to 1-2 months.

The fried chicken by itself can be cooked from frozen or after being thawed in the fridge overnight. Frozen and assembled chicken parm must thaw overnight in the fridge. It is not recommended to use the microwave as this will lead to a very soggy breading.

• Oven: Pre-heat your oven to 180°C. For extra crispiness, you can place a wire rack on the baking sheet to allow airflow. Bake for 25-30 minutes if cooking from frozen or 10-15 minutes if it has thawed beforehand.
• Stove: Re-fry only the chicken in olive oil at 175°C for 2-3 minutes from thawed, or 3-4 minutes from frozen on each side until hot throughout.