If you love a pray as much as our Chef Dan does, then you're gonna love making this WHOLE DEBONED CHICKEN PARMY!!
Crumbed & fried to crispy perfection, finished with our signature rub tomato sauce & shredded Truffle cheddar, this parmy is sure to hit the spot exactly where you need it to be hit!
Step one is to debone your chicken & keep the skin on, so it stays intact.
Preheat the Grill to 180°c/360°f
Season your flour with one third of the Lane’s BBQ signature spice Rub mix & mix well to combine
Whisk the eggs together with the milk place into a large enough tray to fit the whole chicken
Add one third of the Lane’s signature Rub Mix with the Panko Breadcrumbs & mix well to combine
Lay these 3 mixtures out next to each other to create a crumbing station
Now season the chicken with the Flour, ensuring all the crevices are covered with Flour
Now you will need a large pot for this next step! – So find yourself a large pot, big enough to hold all the oil – Preferably outside & heat the oil to 160°c/320°f
Carefully place the crumbed whole chicken into the oil, being careful not to allow the fat to splash, you may need to take the pot off the heat for a minute when you put the chicken in, this is okay & it will allow the oil to cool down a little to make sure it doesn’t burn.
Place the pot back on the heat & cook for 5-7 minutes or until the whole chicken is crispy
Place the pot back on the heat & cook for 5-7 minutes or until the whole chicken is crispy
Mix the last third of the Lane’s BBQ signature rub in with the Napolitana sauce & mix well to combine
Spread the sauce over the top of the Chicken & cover with grated cheese
Grill in the oven until the cheese has melted & has turned golden brown
Using a thermometer, probe the breasts & make sure they have reached 65°c/150°f
Remove from the oven & allow to Cool For 10 minutes
