Serious Eats: Talk
Chicken Parm and the Fridge
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.