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Best Chicken Parmesan Recipe

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★★★★★

4.6 from 116 reviews

This Best Chicken Parm recipe features crispy, breaded chicken cutlets fried to golden perfection, topped with a rich, homemade marinara sauce and melted cheeses. Served with al dente spaghetti, it’s a classic Italian-American comfort food made from scratch with simple ingredients and bold flavors.

Ingredients

Scale

Chicken and Breading

  • 2 large chicken breasts (sliced thinly in half)
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3/4 cup flour
  • 1/4 cup cornstarch
  • 1 tablespoon kosher salt
  • 1/2 teaspoon pepper
  • 2 teaspoons oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups Panko bread crumbs
  • 1 inch vegetable oil (for frying)

Sauce

  • 1 (24-oz) jar good quality marinara sauce (e.g., Rao’s)
  • 1 (14-oz) can petite diced tomatoes
  • 1 teaspoon kosher salt
  • 2 teaspoons oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 2–4 tablespoons fresh basil (chopped, optional)

Pasta

  • Large pot of water
  • 1 tablespoon salt
  • 12 ounces spaghetti or other long pasta

Cheese Topping

  • 1/4 cup Parmesan cheese (shredded)
  • 1/2 cup mozzarella cheese (shredded)

Instructions

  1. Prepare the chicken: Slice each chicken breast in half horizontally to create thin cutlets. Season with a mixture of garlic powder, salt, and pepper, rubbing evenly on all edges.
  2. Marinate the chicken: Whisk together eggs and buttermilk, then add chicken pieces to marinate for 15-30 minutes or up to 24 hours to enhance juiciness.
  3. Prepare dredging station: In one bowl, mix flour, cornstarch, kosher salt, pepper, oregano, garlic powder, and cayenne pepper. In another bowl, place Panko breadcrumbs.
  4. Heat oil: Heat vegetable oil in a high-sided skillet over medium heat until a thermometer reads 400°F, approximately 15 minutes.
  5. Bread the chicken: Dip each chicken cutlet in egg mixture, then flour mixture, back into egg, then coat thoroughly with Panko breadcrumbs pressed firmly.
  6. Fry the chicken: Carefully place breaded chicken pieces in hot oil with space between them. Fry for 2 minutes per side or until golden brown and internal temperature reaches 160°F. Drain on wire rack to maintain crispiness.
  7. Make the sauce: In a pot, combine marinara sauce, diced tomatoes, salt, oregano, garlic powder, dried basil, and fresh basil if available. Heat over medium until bubbly, then keep warm.
  8. Cook the pasta: Boil salted water, cook pasta according to package instructions until al dente (8-10 minutes). Drain and toss with oil to prevent sticking. Keep warm.
  9. Assemble for broiling: Place fried chicken in a broil-safe dish. Spoon sauce over chicken edges to keep some crispness. Top with shredded Parmesan and mozzarella cheese.
  10. Broil the chicken: Position oven rack high and broil for 2-5 minutes, watching carefully to avoid burning, until cheese is melted and bubbly.
  11. Serve: Garnish with fresh basil. Serve chicken parm on a bed of pasta with extra sauce on the side.

Notes

  • Marinating the chicken longer enhances flavor and tenderness but is optional if short on time.
  • Maintaining oil temperature at 400°F is critical to achieving a crispy crust and preventing greasy chicken.
  • Pressing Panko breadcrumbs firmly helps them adhere better for a crunchier coating.
  • Broil chicken just until cheese melts; watch closely to avoid burning the breading.
  • Using fresh basil in the sauce and as garnish adds bright herbal notes.
  • If you prefer, you can substitute vegetable oil with any high smoke point oil such as canola or peanut oil.

Keywords: Chicken Parmesan, Chicken Parm, Fried Chicken Cutlets, Italian-American Recipe, Crispy Chicken, Marinara Sauce, Comfort Food

Find it online: https://tastewithamy.com/best-chicken-parmesan-recipe/