I’ll be making fried chicken with all the fixings, same as the last three years. I just like chicken breasts cut thin, breaded and Italian seasoned with homemade breadcrumbs. The way I make them is crispier than panko.
How do you do it?
Whenever I’ve bought the Italian seasoned bread crumbs in the store, they’ve seem to go rancid really fast; or maybe I just don’t use them up quickly enough.