hi r/askculinary. I watched this video about making lower calorie chicken parm ( https://www.youtube.com/watch?v=XfJ0TOUQWkM) where the cutlet was baked instead of fried. Problem the creator said though was that getting the breading to be crispy before overcooking the chicken breast was tricky. In the end, it still wasn't as crispy as a regular version.
That being said what if you used boneless skinless chicken thighs instead of the standard chicken breast? Pretty sure those 2 have comparable calorie counts, and a breaded and pan fried chicken breast will probably have more calories than a breaded and baked BS Chicken thigh. But i'm not 100% on that.
Regardless, thighs are more forgiving and can take a longer cooking time without drying out. But would this give the breading the time it needs to get the desired crispiness? What do you guys think? Any insight would be appreciated on either the method, calorie count, or premise. Thanks in advance!
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