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Alright, breaded chicken in hand, let's get cooking! There are a few ways to cook the chicken for chicken parm: pan-frying, baking, and deep-frying. Pan-frying is the most traditional method and the one we'll focus on here. Heat some olive oil or your favorite cooking oil in a large skillet over medium-high heat. The oil should be hot enough to sizzle when you add the chicken, but not so hot that it burns the breading. Carefully place the breaded chicken breasts in the hot oil, making sure not to overcrowd the skillet. Cook the chicken for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). If the breading is browning too quickly, reduce the heat. You want the chicken to cook through before the breading burns. Once the chicken is cooked, remove it from the skillet and place it on a plate lined with paper towels to drain any excess oil. This is the pan-frying method and can make the chicken so delicious. You can use the baking method by preheating your oven to 375°F (190°C). Place the breaded chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown and cooked through. For deep frying, preheat your deep fryer to 350°F (175°C). Carefully lower the breaded chicken breasts into the hot oil and fry for 3-4 minutes, or until golden brown and cooked through. Be careful when deep frying, as hot oil can be dangerous. Regardless of the cooking method you choose, the key is to cook the chicken until it's golden brown and cooked through. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). Now your chicken is ready.
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