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5 from 1 vote

Crispy Chicken Parmesan

Crispy Chicken Parmesan is breaded chicken breast fillets that are pan-fried and topped with homemade tomato sauce and mozzarella cheese.
Prep Time30 minutes
Cook Time30 minutes
Marinating Time1 hour
Total Time2 hours
Course: Dinner, Main Course
Cuisine: American
Keyword: Crispy Chicken Parmesan
Servings: 6
Calories: 837kcal
Author: Amanda Rettke--iamhomesteader.com

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
  • 1 teaspoon kosher salt
  • 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 chicken breast fillets with salt and pepper and add them to a large bowl. Top with buttermilk. (The chicken should be fully submerged.) Cover with plastic wrap and transfer the bowl to the refrigerator to chill for 1 hour, up to 48 hours. When ready to cook, first, allow the chicken to come back to room temperature.

Sauce

  • In a medium saucepan over medium heat, heat the oil.
  • Add onion, cooking until softened (3-5 minutes). Add garlic and cook until fragrant (about 1 minute).
  • Add tomato sauce, oregano, basil, salt, and pepper.
  • Cover and simmer 8-10 minutes or until slightly thickened.
  • Keep the sauce warm while you prepare the chicken.

Chicken Coatings

  • Set out 3 large baking sheets. Line one of the pans with parchment paper. Set a wire rack over the second pan. Line the third pan with aluminum foil. Set aside.
  • On a large, shallow plate, combine the flour, cornstarch, salt, and garlic powder.
  • On a second shallow plate, add eggs and water. Whisk to combine.
  • On a third plate, add 1 cup of the flour mixture and parmesan cheese. To this bowl, add the panko. Toss to combine.
  • One at a time, remove a fillet of chicken from the buttermilk mixture. Dredge it first in the flour mixture, then the egg mixture, and finally the panko mixture. Place on the parchment-lined pan. Repeat with the remaining chicken.
  • When ready, heat oil in a large skillet over medium heat until the oil reaches a temperature of 350°F.
  • Add 2-3 pieces of coated chicken (or as many as your skillet can hold) to the pan and cook for 4-5 minutes. Flip and cook the other side for another 4-8 minutes, or until the internal temperature of the chicken reaches 165°F. The chicken should be crispy and golden brown.
  • Remove the chicken from the oil and place on the wire rack. Repeat with the remaining pieces of chicken.

Assembly

  • Preheat the oven to broil (550°F).
  • Transfer the fried chicken from the wire rack to the baking sheet lined with aluminum foil.
  • Top each chicken breast with ⅓ cup of tomato sauce and 1-2 slices of fresh mozzarella.
  • Broil for 1-2 minutes, watching carefully, until the cheese is melted.
  • Serve immediately.

Nutrition

Calories: 837kcal