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Chicken burgers

post #1 of 3
Thread Starter 
This is actually my very first question to ask on ChefTalk, and I'm sure there will be many many more. :)   
I will be catering my cousin's wedding and her guest list is around 120. As an appetizer I hope to make Chicken Parmesan Burgers from Bon Appetit and turn them into sliders. The breading of the burger is bread crumbs and Parmesan and it is cooked in a skillet with oil.  What is the best way to make these in the oven so that they still keep their outside crunch?     
post #2 of 3
Ah well, fry them up and put them on a rack over a pan.  Keep it in a warm oven.  You may have to do some creative stacking.  Maybe sideways or something to get 120 of them in the oven.
post #3 of 3
Thread Starter 
Thank you.  I was hoping to completely eliminate them from being fried, but after thinking about it more, I suppose there is no way to keep the outside the same.  
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