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Crispy on the outside, tender on the inside, and blanketed with gooey melted cheese—
this Chicken Parmesan is comfort food at its best.

When you fry up golden chicken cutlets and spoon over warm marinara, magic happens—
the edges stay crunchy, the cheese stretches, and every bite tastes like pure happiness.

Your family will love that restaurant-style crisp and rich flavor,
and you’ll love how simple it is to make right at home.

Serve it hot over spaghetti, garnish with basil,
and get ready for those “you made this?” compliments.

For the Chicken

• Chicken Breasts – Slice large boneless breasts in half horizontally to make thin cutlets. This helps them cook evenly and stay juicy.
• Eggs & Buttermilk – Whisked together to tenderize the chicken and help the coating stick. (Homemade buttermilk works—just add a splash of lemon juice or vinegar to milk.)
• Garlic Powder, Salt & Pepper – Simple seasonings that infuse flavor right into the chicken before breading.

For the Flour Dredge

• All-Purpose Flour – The base layer for your crispy coating.
• Cornstarch – Makes the breading extra light and crunchy.
• Kosher Salt – It sounds like a lot, but it perfectly seasons every bite.
• Black Pepper, Oregano & Garlic Powder – Classic Italian flavors that give the coating its depth.
• Cayenne Pepper – Adds flavor and balance without making the chicken spicy.

For the Breading

• Panko Breadcrumbs – The secret to that ultra-crispy texture. These stay light and crunchy even under the sauce.

For Frying

• Vegetable Oil – Or any high smoke point oil. You’ll need about an inch for shallow frying until perfectly golden brown.

For the Sauce

• Marinara Sauce – Use a high-quality jarred brand like Rao’s or your favorite homemade version.
• Petite Diced Tomatoes – Add extra texture and fresh tomato flavor to the sauce.
• Oregano, Garlic Powder & Dried Basil – Build that signature Italian aroma.
• Kosher Salt – Brings all the flavors together.
• Fresh Basil (Optional) – For a bright, fragrant finish right before serving.

For the Pasta

• Spaghetti (or any long pasta) – A classic pairing for serving under the chicken.
• Salt & Olive Oil – To season the water and keep the noodles from sticking.

For the Topping

• Mozzarella Cheese – Melts beautifully for that irresistible cheese pull.
• Parmesan Cheese – Adds salty, nutty richness on top of the marinara.

Best Chicken Parmesan Recipe

This classic Chicken Parmesan is ultra-crispy, cheesy, and full of flavor—no soggy restaurant versions here! Lightly fried chicken cutlets are coated in panko breadcrumbs, topped with rich marinara and melted cheese, then broiled to perfection.

Print Pin

Course: Main Course

Cuisine: Italian

Keyword: Best Chicken Parmesan Recipe

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 4

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Ingredients

Chicken & Marinade

• 2 large chicken breasts, sliced in half horizontally (to make 4 cutlets)
• 2 large eggs
• ½ cup buttermilk*
• ½ tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper

Flour Dredge

• ¾ cup all-purpose flour
• ¼ cup cornstarch
• 1 Tbsp kosher salt
• ½ tsp black pepper
• 2 tsp dried oregano
• ½ tsp garlic powder
• ¼ tsp cayenne pepper (adds flavor, not heat)

Breading

• 1½ cups panko breadcrumbs

For Frying

• 1 inch of vegetable oil (or any high smoke point oil)

Sauce

• 1 (24 oz) jar quality marinara (Rao’s recommended)
• 1 (14 oz) can petite diced tomatoes
• 1 tsp kosher salt
• 2 tsp dried oregano
• ½ tsp garlic powder
• 1 tsp dried basil
• 2–4 Tbsp fresh basil, chopped (optional)

Pasta

• 12 oz spaghetti or long pasta
• 1 Tbsp salt (for boiling water)

Topping

• ¼ cup shredded Parmesan cheese
• ½ cup shredded mozzarella cheese
   

Instructions

1. Prepare the Chicken

1. Slice each chicken breast horizontally to create thin cutlets. You’ll have 4 total.
2. In a small bowl, mix garlic powder, salt, and pepper. Rub the seasoning over both sides of the chicken.
3. In a medium bowl, whisk together eggs and buttermilk.
4. Add chicken to the mixture and marinate for at least 15–30 minutes, or up to 24 hours for best results.

• Shortcut Buttermilk: Combine ½ cup milk with 1 tsp lemon juice or vinegar. Let sit 5 minutes.

2. Prepare the Dredging Station

• Bowl 1: Combine flour, cornstarch, salt, pepper, oregano, garlic powder, and cayenne.
• Bowl 2: Add panko breadcrumbs.

3. Heat the Oil

Pour about 1 inch of oil into a deep skillet. Heat over medium until it reaches 400°F (use a thermometer). This may take 15 minutes.

4. Bread the Chicken

Coat each cutlet in this order:
Egg → Flour → Egg → Panko
Press breadcrumbs firmly onto the chicken to ensure an even coating.
If not frying immediately, refrigerate the breaded cutlets to help the coating stick.

5. Fry the Chicken

• Carefully add chicken to the hot oil (work in batches to avoid crowding).
• Fry each side for 2–3 minutes, until golden brown and the internal temp reaches 160°F.
• Transfer to a wire rack over a baking sheet to drain and stay crispy.
• Keep warm in a 170°F oven if needed.
   

6. Make the Sauce

In a medium saucepan, combine all sauce ingredients.
Simmer over medium heat until bubbly. Keep warm.

Shortcut: Use 2 jars of your favorite marinara sauce if you’re short on time.

7. Cook the Pasta

Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente.
Drain and toss lightly with oil to prevent sticking.

8. Broil the Chicken

1. Place fried cutlets on a broiler-safe pan.
2. Spoon marinara sauce over the top (leave edges uncovered for crispiness).
3. Combine Parmesan and mozzarella, then sprinkle over each piece.
4. Broil on high for 2–5 minutes, watching closely until the cheese is bubbly and golden.

Don’t walk away—the broiler works fast!

9. Serve

Top pasta with extra sauce, then add the crispy chicken on top. Garnish with fresh basil.

Tips & Notes

• Reheat leftovers on a wire rack over a baking sheet in the oven to maintain crispiness.
• Chicken can be breaded and frozen before frying—just thaw before cooking.
• For baking instead of frying: Bake at 425°F for 8–12 minutes, flipping halfway through (less crispy but still tasty).
   

Nutrition 

Calories: 855 | Protein: 54g | Carbs: 126g | Fat: 14g | Fiber: 10g | Sugar: 17g

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1. Can I bake the chicken instead of frying it?
   Absolutely! While nothing beats that golden fried crunch, baking works surprisingly well. Just pop the breaded chicken on a wire rack over a tray and bake at 425°F / 220°C for 20–25 minutes, flipping halfway. You’ll still get that crisp coating — no oil splatter in sight.
2. How do I stop the breading from going soggy?
   Ah, the classic chicken parm dilemma! The trick is simple: don’t drown it in sauce. Spoon a little marinara on top, leave the edges bare, and broil just until the cheese bubbles. That way, your crust stays shatteringly crisp where it counts.
3. How thin should I slice or pound the chicken?
   About ½ inch thick is perfect. Thin enough to cook through quickly and evenly, thick enough to stay juicy. If one end’s thicker, give it a gentle pound with a mallet or rolling pin. Think “restaurant cutlet,” not “chicken pancake.”
4. What breadcrumbs should I use?
   Panko, all the way. They’re light, airy, and make that signature crunch. Regular breadcrumbs will do in a pinch, but panko gives you the real deal crisp. Pro tip: press them into the chicken so they really stick before frying.
5. Can I make it ahead of time?
   Yes, and it reheats beautifully! You can fry the cutlets a few hours (or even a day) in advance. Just keep them on a rack in the fridge so the bottoms don’t get soggy. When ready, top with sauce and cheese, then broil to bubbly perfection.

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