KFC-style Chicken Parmigiano

Spice Flour Mix

2 cups all-purpose flour

2 tbsp salt

1 tbsp msg

3 ½ tbsp paprika

3 tbsp white pepper

1 tbsp mustard powder

2 tsp celery powder

1 tbsp garlic powder

1 tbsp black pepper

1 tbsp ground ginger

2 tsp dried thyme

2 tsp dried oregano

Chicken

1 cup whole milk

½ cup calamansi juice

1 tbsp dijon mustard

1 tbsp white pepper

1 tsp celery powder

½ tsp paprika

1 tbsp salt

1 ½ kg boneless chicken thigh

cooking oilfor frying

basil leaves

Tomato Sauce

2 cups bacon chopped

2 tbsp olive oil

2 red chiliesthinly sliced

1 tsp red pepper flakes

5 garlic clovesthinly sliced

1 can (28 oz) canned tomatoes

salt and pepperto taste

1 tbsp dried thyme

¼ cup parmesan cheese

Cheese Mix

3 cups mozzarella

¾ cup parmesan cheese

Spice flour mixture

Combine all the ingredients then set aside.

Chicken

In a bowl, combine the milk, calamansi, Dijon mustard, white pepper, celery powder, paprika, and salt.

Mix well then add into the boneless chicken thighs. Set aside and marinate for at least 1 hour.

After marinating the chicken, toss in the flour mixture and evenly coat the chicken.

Deep fry the chicken for 7-10 minutes until it’s golden brown. Set aside

Tomato sauce

Place the bacon and olive oil on a cold pan then fry until crispy and the fat has rendered

Add the red chilies, red pepper flakes and garlic then saute until fragrant.

Toss in the canned tomatoes then mash. Season with salt, pepper, and sugar. Mix then let it simmer for 15 mins.

Add the dried thyme and parmesan cheese then simmer for another 5 mins. Set aside

Cheese mix

Combine the mozzarella and parmesan cheese in a bowl. Set aside.

Assembly

In a baking pan, place the fried chicken then top with a generous amount of the tomato sauce, cheese mix, and basil.

Broil for 5-8 mins or until the cheese has melted

Transfer to a serving plate then garnish with basil.

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KFC-style Chicken Parmigiano