Description
This Crispy Chicken Parmesan recipe features tender chicken breasts marinated in tangy buttermilk, coated in a crunchy combination of flour, parmesan, and panko breadcrumbs, then fried to golden perfection. Topped with a savory homemade tomato sauce and melted fresh mozzarella cheese, this classic Italian-American dish is finished under the broiler for a bubbly cheesy crust and garnished with fresh basil for a vibrant, delicious meal.
Ingredients
Scale
Chicken Marinade:
- 3 small boneless, skinless chicken breasts, pounded to 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
- Chicken Marinade: Season the chicken breasts with kosher salt and pepper, then fully submerge them in buttermilk in a large bowl. Cover with plastic wrap and refrigerate for at least 1 hour up to 48 hours to tenderize and flavor. Remove and bring to room temperature before cooking.
- Prepare 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 1 minute until fragrant.
- Add Tomato Sauce and Seasonings: Pour in tomato sauce, then add dried oregano, dried basil, kosher salt, and pepper. Stir well, cover, and simmer for 8-10 minutes until the sauce thickens slightly. Keep warm.
- Prepare Coating Stations: Arrange three large baking sheets: one lined with parchment paper, one lined with a wire rack, and one lined with aluminum foil. On a shallow plate, combine all-purpose flour, cornstarch, kosher salt, and garlic powder.
- Egg Wash: In a second shallow plate, whisk eggs with water until combined.
- Panko-Parmesan Mixture: On a third plate, mix 1 cup of the flour mixture with grated parmesan cheese and panko breadcrumbs, tossing to combine evenly.
- Coat the Chicken: Remove each chicken breast from the buttermilk. Dredge first in the flour mixture, then dip into the egg wash, and finally coat completely with the panko-parmesan breadcrumb mixture. Place coated breasts on the parchment-lined baking sheet. Repeat for all pieces.
- Heat Oil for Frying: Heat olive oil in a large skillet over medium heat until it reaches 350°F (175°C).
- Fry Chicken: Add 2-3 pieces of coated chicken to the skillet without crowding. Fry for 4-5 minutes on one side, then flip and fry for an additional 4-8 minutes until golden brown, crispy, and the internal temperature reaches 165°F (74°C).
- Drain and Rest: Transfer fried chicken to the wire rack-lined baking sheet to drain excess oil. Repeat frying with remaining chicken pieces.
- Preheat Broiler: Set the oven to broil at 550°F (288°C).
- Assemble Chicken Parmesan: Transfer fried chicken breasts to the foil-lined baking sheet. Spoon about ⅓ cup of the warm tomato sauce on each piece and top with 1-2 slices of fresh mozzarella cheese.
- Broil Cheese: Place the baking sheet under the broiler for 1-2 minutes, watching closely until the mozzarella melts and bubbles.
- Garnish and Serve: Remove from the oven, garnish with fresh basil leaves, and serve immediately for the best flavor and texture.
Notes
- For best texture, do not overcrowd the skillet when frying chicken to maintain oil temperature and crispiness.
- Marinating the chicken longer (up to 48 hours) results in more tender and flavorful meat.
- Use a kitchen thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- If you prefer a lighter option, the chicken can also be baked instead of fried, but the texture will differ.
- Fresh mozzarella melts best under a high broiler; watch carefully to avoid burning.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 180 mg
