If you’re craving the perfect balance of crunchy, cheesy, and saucy goodness, this Crispy Chicken Parmesan Recipe is exactly what you need. I absolutely love how the chicken turns out extra crispy on the outside, while the melty mozzarella and robust tomato sauce bring everything together with such comforting flavors. Whether it’s a weeknight dinner or a special weekend treat, you’ll find that this recipe becomes a fast favorite around your table—trust me, my family goes crazy for it!
Why You’ll Love This Recipe
- Ultimate Crispy Coating: Using a mix of flour, cornstarch, and panko gives the chicken that perfect golden crunch you’ll love.
- Buttermilk Marinade: It tenderizes the chicken while adding a subtle tang that brightens the whole dish.
- Fresh Mozzarella Melt: Fresh slices melt beautifully under the broiler, giving that ooey-gooey cheese pull every cheese lover dreams of.
- Homemade Sauce: You’re not just spooning on jarred sauce—this flavorful onion and herb tomato sauce is simple to make and tastes incredible.
Ingredients You’ll Need
These ingredients work perfectly in harmony. I keep things simple but flavorful, using buttermilk to tenderize the chicken and a fresh herb mix to make the tomato sauce pop. When shopping, grabbing fresh mozzarella is a must—it makes all the difference.
- Boneless Skinless Chicken Breasts: Pound to even thickness for uniform cooking—this helps avoid dry edges.
- Kosher Salt and Pepper: Essential for seasoning every layer, from marinade to sauce to coating.
- Buttermilk: The secret to juicy, tender chicken with a slight tang.
- Olive Oil: Used in the sauce and for frying; opt for good quality to enhance flavor.
- Yellow Onion: Adds sweetness and depth to your sauce.
- Garlic: Fresh minced garlic brightens up the sauce with that classic Italian vibe.
- Tomato Sauce: Use a good-quality canned sauce for richness and ease.
- Dried Oregano and Basil: They bring the perfect herbaceous punch when fresh isn’t available.
- All-Purpose Flour and Cornstarch: A combo that guarantees an extra crispy coating.
- Garlic Powder: Adds an extra layer of flavor without overpowering.
- Eggs and Water: Your binding agents to keep that breading on tight.
- Parmesan Cheese: It adds salty, nutty goodness right in your crust.
- Panko Breadcrumbs: For that crunchy texture you’re aiming for.
- Fresh Mozzarella Cheese: Its moisture and creaminess elevate this from good to unforgettable.
- Fresh Basil: A bright and fragrant garnish that ties it all together.
Variations
I love customizing this Crispy Chicken Parmesan Recipe depending on what I have on hand or who I’m cooking for. It’s flexible and always delicious!
- Spicy Kick: Adding a pinch of red pepper flakes to the tomato sauce gave it a lovely warmth that my spice-loving friends adored.
- Gluten-Free Option: I’ve swapped all-purpose flour for almond flour and used gluten-free panko, which worked surprisingly well without sacrificing crispiness.
- Cheese Variety: Sometimes I mix mozzarella with provolone or fontina for a richer cheese profile—feel free to experiment.
- Herb Freshness: When fresh basil is in season, I add it both to the sauce and as a garnish for that extra punch of color and aroma.
How to Make Crispy Chicken Parmesan Recipe
Step 1: Marinate the Chicken for Tender Juiciness
Start by seasoning those pounded chicken breasts with salt and pepper, then submerge them in buttermilk. This little step is a game-changer—allow the flavors to seep in by refrigerating for at least an hour, but no more than 48. When you’re ready to cook, take them out ahead of time to bring them to room temperature; this prevents cold center and helps cook evenly.
Step 2: Simmer the Homemade Tomato Sauce
Heat olive oil in a medium saucepan over medium heat—then toss in diced onion and cook until softened and fragrant, about 3-5 minutes. Garlic goes in next, stirring for about a minute. Then, add the tomato sauce along with dried oregano, basil, salt, and pepper. Lower the heat and let it simmer gently while you prepare the chicken to let the flavors meld beautifully.
Step 3: Prep Your Crispy Coating Stations
This is where the magic of that irresistible crunch begins. Set up three plates: one with a blend of flour, cornstarch, salt, and garlic powder; another with whisked eggs and water; and the third with a mixture of some flour mix, grated Parmesan, and panko breadcrumbs. Dredge each chicken breast first in flour, then egg, and finally coat thoroughly with the cheesy panko. Placing the coated chicken on parchment ensures they don’t stick and stay neat for frying.
Step 4: Fry to Perfect Golden Crispness
Heat olive oil in a large skillet until it hits about 350°F—using a thermometer here really helps keep the temperature steady. Fry 2-3 pieces at a time, being careful not to overcrowd so they crisp up evenly. Cook each side for about 4-5 minutes, flipping carefully, until the coating is golden and the chicken’s internal temp reaches 165°F. If you’ve pounded the chicken evenly, you’ll get a juicy center with no guesswork.
Step 5: Assemble and Broil with Melty Cheese
Once fried, transfer the chicken to a foil-lined baking sheet and top each piece with a generous scoop of the warm tomato sauce and fresh mozzarella slices. Slide them under a preheated broiler on high—and watch closely! It usually only takes 1-2 minutes for that cheese to bubble and get glossy golden spots. This final step melts the cheese perfectly without drying out the chicken underneath.
Pro Tips for Making Crispy Chicken Parmesan Recipe
- Even Thickness: Pounding chicken breasts to an even thickness ensures they cook uniformly and stay juicy inside without burning the coating.
- Oil Temperature Control: I learned the hard way that maintaining 350°F is key—too hot and the crust burns, too cool and the chicken absorbs oil and turns soggy.
- Use a Wire Rack: Draining your fried chicken on a wire rack instead of paper towels keeps the breading crispier longer.
- Watch the Broiler: Cheese melts quickly; staying near the oven avoids burning the mozzarella and spoiling the final texture.
How to Serve Crispy Chicken Parmesan Recipe
Garnishes
I always top the finished dish with some freshly torn basil leaves—it adds a fresh, herbal pop and vibrant color that lifts the whole plate. Sometimes I sprinkle a little extra grated Parmesan for good measure. These simple touches make it feel special and restaurant-worthy at home.
Side Dishes
My favorite pairing is a light side of spaghetti tossed in olive oil and garlic, or a crisp green salad with balsamic vinaigrette. Steamed broccoli or roasted asparagus also complement this rich dish nicely without being overpowering.
Creative Ways to Present
I’ve had fun serving this Crispy Chicken Parmesan Recipe on a big platter, garnished with basil and lemon wedges for a family-style meal. For smaller gatherings, placing each piece on a bed of creamy risotto or polenta feels elegant and indulgent—perfect for impressing guests without stressing yourself out.
Make Ahead and Storage
Storing Leftovers
I store leftover chicken Parmesan in an airtight container in the fridge for up to 3 days. To keep the coating from getting soggy, I place parchment paper between layers and always remove the mozzarella before storing.
Freezing
Freezing works well if you prep and fry the chicken in advance without adding sauce and cheese. Wrap each piece individually in plastic wrap and then foil, and freeze up to 3 months. When ready, just thaw overnight and reheat with fresh sauce and cheese.
Reheating
Reheat leftovers in a 350°F oven on a wire rack to preserve crispness, taking about 10-15 minutes. Add fresh tomato sauce and mozzarella in the last few minutes and broil briefly to refresh the cheesy topping.
FAQs
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Can I use chicken thighs instead of breasts for this Crispy Chicken Parmesan Recipe?
Absolutely! Boneless, skinless chicken thighs will work well and tend to be juicier. Just be sure to pound them to an even thickness for consistent cooking and adjust frying time slightly since thighs can be thicker.
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What can I substitute for buttermilk if I don’t have any on hand?
You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using—it will provide similar tenderizing effects.
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How do I keep the chicken coating from falling off?
Make sure to follow the three-step dredging process: flour first, then egg wash, then panko-parmesan mix. Press the crumbs gently onto the chicken to help them adhere better. Also, let the coated chicken rest for a few minutes before frying to set the crust.
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Can I bake this Crispy Chicken Parmesan instead of frying?
You can bake it! Spray the coated chicken with olive oil and bake at 425°F for 20-25 minutes, flipping halfway. It won’t be as crispy as frying but is a healthier alternative. Finish under the broiler with sauce and cheese as usual.
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What’s the best way to reheat leftover chicken parmesan?
Reheat in the oven on a wire rack at 350°F to keep the breading crisp. Adding fresh sauce and cheese before a quick broil refreshes the flavors and texture nicely.
Final Thoughts
This Crispy Chicken Parmesan Recipe has been a go-to for me whenever I want a comforting, crowd-pleasing dinner that feels special but isn’t complicated. The crispy coating with a tender inside, fresh mozzarella melting over vibrant tomato sauce—it all comes together in a way that feels like a warm hug from your favorite Italian restaurant. I really hope you give it a try and love it as much as we do. Happy cooking!
Print
Crispy Chicken Parmesan Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Description
This Crispy Chicken Parmesan recipe features tender chicken breasts marinated in buttermilk, coated in a crispy panko and parmesan crust, fried to golden perfection, then topped with a flavorful homemade tomato sauce and fresh mozzarella cheese. Finished under the broiler for a melty topping, this dish delivers a perfect balance of crispy texture and rich flavors, ideal for a comforting Italian-American meal.
Ingredients
Chicken Marinade:
- 3 small boneless, skinless chicken breasts, pounded to an even thickness
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 cup buttermilk
Sauce:
- 1 tablespoon olive oil
- 1 large yellow onion, diced (about 1 cup)
- 1 teaspoon garlic, minced
- 1 can (15 ounces) tomato sauce
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Chicken Coatings:
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon garlic powder
- 4 large eggs, room temperature
- 2 teaspoons water
- ½ cup (50 g) parmesan cheese, grated
- 1 cup (108 g) panko breadcrumbs
- 1 cup olive oil, for frying
Toppings:
- 8 ounces fresh mozzarella cheese, sliced
- fresh basil, for garnish
Instructions
- Marinate the Chicken: Season chicken breast fillets with kosher salt and pepper. Place them in a large bowl and pour in the buttermilk, ensuring the chicken is fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to 48 hours. Before cooking, let the chicken come to room temperature for even cooking.
- Make the Sauce: Heat olive oil in a medium saucepan over medium heat. Add diced onion and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant. Add tomato sauce, dried oregano, dried basil, kosher salt, and pepper. Cover and simmer for 8-10 minutes until slightly thickened. Keep the sauce warm while preparing the chicken.
- Prepare the Coatings: Line three large baking sheets: one with parchment paper, the second with a wire rack on top, and the third with aluminum foil. On a shallow plate, mix together all-purpose flour, cornstarch, kosher salt, and garlic powder. In a second shallow plate, whisk together eggs and water. On a third plate, combine 1 cup of the flour mixture, grated parmesan cheese, and panko breadcrumbs.
- Coat the Chicken: Remove each chicken breast from the buttermilk marinade and dredge first in the flour mixture, then the egg wash, and finally the panko-parmesan mixture. Place coated chicken breasts on the parchment-lined pan. Repeat for all pieces.
- Fry the Chicken: Heat olive oil in a large skillet over medium heat until it reaches 350°F (175°C). Fry 2-3 chicken pieces at a time, cooking for 4-5 minutes on one side, then flipping and cooking for an additional 4-8 minutes, until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy. Transfer fried chicken to the wire rack to drain. Repeat with remaining chicken.
- Assemble and Broil: Preheat oven broiler to 550°F. Transfer the fried chicken from the wire rack onto the aluminum foil-lined baking sheet. Spoon approximately ⅓ cup of the warm tomato sauce over each piece and top with 1-2 slices of fresh mozzarella cheese.
- Broil the Chicken: Place the baking sheet under the broiler for 1-2 minutes, watching closely, until the mozzarella melts and bubbles.
- Garnish and Serve: Remove from oven, garnish with fresh basil leaves, and serve immediately for the best crispy and cheesy experience.
Notes
- Marinating the chicken in buttermilk tenderizes the meat and boosts flavor.
- Use a thermometer to ensure chicken is cooked safely to 165°F internal temperature.
- Broil the cheese topping carefully as mozzarella melts quickly and can burn.
- For extra crispiness, avoid overcrowding the skillet when frying.
- Leftover chicken can be reheated in the oven to maintain crispness.
Nutrition
- Serving Size: 1 serving (1 chicken breast with sauce and cheese)
- Calories: 560 kcal
- Sugar: 6 g
- Sodium: 740 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 190 mg
