Best Chicken Parm Recipe
User Reviews
4.9
186 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
855 kcal
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Course
Main Course
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Cuisine
Italian
Best Chicken Parm Recipe
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This Best Chicken Parm recipe features thinly sliced chicken breasts marinated in a buttermilk-egg mixture, seasoned flour and cornstarch dredge, and coated with panko breadcrumbs. The chicken is fried in oil until crisp, then topped with a herbed marinara sauce made from jarred marinara and diced tomatoes, finished with melted mozzarella and Parmesan cheeses. The combination creates a flavorful, crispy, and juicy chicken parm that pairs well with spaghetti or other long pasta for a classic, satisfying meal.
Description
Best Chicken Parm Recipe begins by slicing chicken breasts thinly to ensure even cooking and tenderness. The chicken is marinated in a buttermilk and egg mixture seasoned with garlic powder, salt, and pepper, which helps keep it moist and flavorful. It is then dredged in a seasoning-rich flour and cornstarch mixture before being coated in panko breadcrumbs, lending a crispy texture once fried in a high smoke point oil.
The sauce is a homemade mix of good-quality marinara and diced tomatoes seasoned with garlic powder, oregano, basil, and extra salt, providing a bright, savory complement to the breaded chicken. After frying, the chicken is topped with this sauce and a combination of mozzarella and Parmesan cheese, then baked until the cheese melts and bubbles.
Serving this chicken parm with spaghetti or a similar long pasta allows the sauce and flavors to blend, making for a hearty main dish. The recipe includes details on preparing and seasoning the components to create a balanced, flavorful Italian-inspired meal.
Note that a quick buttermilk substitute using milk and lemon juice or vinegar can be used. The sauce can be simplified by using store-bought marinara if time is limited, though some sauce may remain.
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Ingredients
For the egg mixture
- 2 large chicken breast sliced thinly in half
- 2 large egg
- 1/2 cup buttermilk
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the flour dredge
- 3/4 cup flour
- 1/4 cup cornstarch
- 1 tablespoon kosher salt yes really
- 1/2 teaspoon black pepper
- 2 teaspoons oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
For the breading
- 1 & 1/2 cups panko bread crumbs
For frying
- 1 inch vegetable oil or any high smoke point oil
For the sauce
- 1 (24-oz) jar marinara sauce good quality
- 1 (14-oz can) diced tomatoes petite
- 1 teaspoon kosher salt
- 2 teaspoons oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon basil dried
- 2-4 tablespoons basil chopped (optional, fresh
For the pasta
- water large pot
- 1 tablespoon salt
- 12 ounces spaghetti or other long pasta
To top chicken
- 1/4 cup Parmesan Cheese shredded
- 1/2 cup mozzarella cheese shredded
Instructions
- Prepare the chicken. Use a sharp knife to slice each chicken breast in half horizontally, to create a thin cutlet. Start at the thick edge of the chicken breast. See photos. You should end up with 4 thin pieces of chicken that are the same shape as a chicken breast, just thinner.
- In a small bowl, combine 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle it over the chicken and rub it onto all the edges.
- In a medium bowl, whisk together 2 eggs and 1/2 cup buttermilk.*
- Add the chicken to the egg mixture and let marinate for about 15-30 minutes, or up to 24 hours. If you are in a hurry, at least let it marinate while you prep everything.
- While the chicken is getting all juicy in the marinade, prepare your dredging station. Get two shallow bowls or pie plates. In one bowl, add 3/4 cup flour, 1/4 cup cornstarch, 1 tablespoon kosher salt (it sounds like a lot but trust me), 1/2 teaspoon pepper, 2 teaspoons oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper (this adds flavor, not heat). In the other bowl, add 1 and 1/2 cups panko bread crumbs.
- Meanwhile, heat the oil over medium heat in a high sided skillet. How much you need depends on how large your pan is. I used a 12 inch high sided skillet, and 1 inch of oil was at least 4-5 cups. You will need less oil in a smaller pan. Heat the oil over medium heat until a thermometer reads 400 degrees F. It will take at least 15 minutes.
- Bread the chicken. The basic order is egg, flour, egg, panko. Pick up one piece of chicken from the egg mixture and let it drip off. Place it in the bowl with the seasoned flour and turn it over several times to make sure it's entirely coated. Then place the floured chicken BACK into the egg mixture and coat thoroughly. Lift it out to drip, then add to the plate with the panko bread crumbs. Press the breadcrumbs into the chicken and make sure it's really well coated.
- Repeat with the remaining cutlets. You can begin frying right away if your oil is at 400 degrees, or if you are still waiting, let the breaded chicken sit in the fridge or freezer while you wait. This will help the breading adhere to the chicken.
- Fry the chicken cutlets. When your thermometer reaches 400 degrees F, it's ready. Carefully place the breaded chicken in the oil. (You need at least an inch or two of space in between chicken pieces, so you may have to do this in batches.) Set a timer for 2 minutes, until the bottom is a light golden brown. Use tongs to flip the chicken and fry for another 2 minutes. When the other side is golden brown, and a meat thermometer reads 160 degrees F, remove the chicken to a wire rack set over a baking sheet so that it stays crispy. Wait a few minutes in between batches to make sure your oil temperature gets back up to 400 degrees. If you are still finishing up the sauce, place the fried chicken in the oven on the "keep warm" setting (170 degrees F) while you finish.
- Meanwhile, make the sauce.** In a medium pot add a 24-ounce jar of marinara sauce (I love the Rao's brand). Add a can of petite diced tomatoes, 1 teaspoon kosher salt, 2 teaspoons oregano, 1/2 teaspoon garlic powder, 1 teaspoon dried basil, and 2-4 tablespoons chopped fresh basil, if you have it. Heat this mixture over medium heat until bubbly. Keep warm.
- Make the pasta. Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt. When it is boiling, add 12 ounces of spaghetti or other pasta. Boil and stir according to package directions, usually about 8-10 minutes, until al dente. Drain, drizzle with oil, and stir to coat so that the noodles don't stick to each other. Keep warm until ready to serve.
- To broil the chicken and cheese: Place the fried chicken in a broil-safe casserole dish or a baking sheet.Top with a generous spoonful of the sauce, but not so much that it covers all the edges. You want the edges to stay crispy. We worked so hard for it!
- In a small bowl combine 1/4 cup Parmesan cheese and 1/2 cup mozzarella cheese. Top each spoonful of sauce with the cheese. Add extra cheese if you like!
- Place your oven rack as high as it will go. Broil the chicken under high heat for 2-5 minutes, checking the chicken every 1 minute. DO NOT WALK AWAY. You don't want to light your masterpiece on fire! Broilers are no joke, so be careful.
- Remove from the broiler and garnish with fresh basil. Serve with pasta and sauce. If I'm plating each serving, I like to put the pasta on the plate first, then top with sauce, then place the chicken on top. Then pass the remaining sauce at the table in case people want more.
Notes
- Use a mixture of flour and cornstarch with ample salt and herbs for a flavorful, crispy dredge.
- Marinate chicken in the egg and buttermilk mixture at least 15 minutes to help it stay juicy.
- If fresh buttermilk is unavailable, make a quick substitute with milk and lemon juice or vinegar.
- Store-bought marinara can be used as a shortcut but may leave some leftover sauce.
Nutrition Information
Show Details
Serving
1serving
Calories
855kcal
(43%)
Carbohydrates
126g
(42%)
Protein
54g
(108%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
184mg
(61%)
Potassium
1691mg
(36%)
Fiber
10g
(40%)
Sugar
17g
(34%)
Vitamin A
1463IU
(29%)
Vitamin C
23mg
(26%)
Calcium
364mg
(36%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 855 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 855kcal | 43% |
| Carbohydrates | 126g | 42% |
| Protein | 54g | 108% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 184mg | 61% |
| Potassium | 1691mg | 36% |
| Fiber | 10g | 40% |
| Sugar | 17g | 34% |
| Vitamin A | 1463IU | 29% |
| Vitamin C | 23mg | 26% |
| Calcium | 364mg | 36% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
186 reviews
Excellent
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