Cooking and Baking

Chicken Parm and the Fridge

Hello community,

I have a quick question. I am having people over tonight and I wanted to make chicken parm. In order to save time, on my lunch break today, I wanted to try and cut the cooking time in half. I want to preflour the chicken, dip it in egg wash, and then bread it again (like I normally would before I fry it). Then, I wanted to place all the chicken in the fridge. This way, when I get home, I can start frying all the chicken right away. Would this work?

Thanks in advance for any advice.


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