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
Scale
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
