Cornmeal Parmesan Chicken tender with crispy skin 鶏の笹身のパルメザンコーンミール焼きとカリカリ鶏皮

japanese cake

This is a variation of my previous post. The chicken tender was cooked the same. I seasoned the chicken tenders with salt and pepper, dredged them in a mixture of grated Parmesan cheese and yellow cornmeal (equal amount) and cooked with a small amount of olive oil. This time, I added the crispy skin of chicken and served them with a Dijon mustard honey sauce.

We love a crispy skin, either chicken, fish or pork. To make chicken skin very crispy, I parboil the chicken skin in water with salt and sake for 10 minutes until the fat was rendered. Then, I patted them dry and placed them (no oil needed) in a frying pan and put another identical frying pan on the top to press down. Cook it for 5-8 minutes on low heat and turn over and cook another 5 minutes until the skin is very crispy. You may still have to remove some excess fat from the pan using a paper towel during the cooking. Sprinkle on a bit of salt while it is hot.

For dipping sauce, I made a mixture of Dijon mustard and honey (about equal amount or less honey depending on your taste). Honey will melt easily and changes the consistency and color of the mustard. This one goes well with any drink.

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