Description
This Best Chicken Parm Recipe delivers crispy, golden breaded chicken cutlets topped with a rich, homemade marinara sauce and melted cheeses, served alongside perfectly cooked al dente spaghetti. Featuring a crisp breading enhanced with herbs and spices, the chicken is fried to perfection and then broiled with a combination of mozzarella and Parmesan cheese for a bubbly, savory finish. This classic Italian-American dish is comforting, flavorful, and ideal for a family dinner.
Ingredients
Scale
Chicken and Breading
- 2 large chicken breasts (sliced thinly in half horizontally)
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt (for seasoning chicken)
- 1/2 teaspoon pepper (for seasoning chicken)
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon kosher salt (for flour mixture)
- 1/2 teaspoon pepper (for flour mixture)
- 2 teaspoons dried oregano
- 1/2 teaspoon garlic powder (for flour mixture)
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups panko bread crumbs
- Vegetable oil (or any high smoke point oil), enough to fill 1 inch in a skillet (about 4-5 cups)
Sauce
- 1 (24-oz) jar good quality marinara sauce (recommended Rao’s brand)
- 1 (14-oz) can petite diced tomatoes
- 1 teaspoon kosher salt
- 2 teaspoons dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon dried basil
- 2-4 tablespoons fresh basil, chopped (optional)
Pasta
- Large pot of water
- 1 tablespoon salt
- 12 ounces spaghetti or other long pasta
- Olive oil or vegetable oil (a few tablespoons, for coating pasta after draining)
Cheese Topping
- 1/4 cup Parmesan cheese, shredded
- 1/2 cup mozzarella cheese, shredded
Instructions
- Prepare the chicken: Slice each large chicken breast in half horizontally using a sharp knife, creating 4 thin cutlets that retain the chicken breast shape but are thinner for cooking evenly.
- Season the chicken: Combine 1/2 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon pepper in a small bowl. Sprinkle this seasoning evenly over the chicken cutlets and rub it onto all edges.
- Make the marinade: In a medium bowl, whisk together 2 eggs and 1/2 cup buttermilk until combined.
- Marinate the chicken: Place the seasoned chicken in the egg and buttermilk mixture and let it marinate for 15-30 minutes, or up to 24 hours if planning ahead, to tenderize and infuse flavor.
- Prepare the dredging station: In one shallow bowl, mix 3/4 cup flour, 1/4 cup cornstarch, 1 tablespoon kosher salt, 1/2 teaspoon pepper, 2 teaspoons oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper. In another shallow bowl, add 1 1/2 cups panko bread crumbs.
- Heat the oil: Pour about 1 inch of vegetable oil into a high-sided skillet and heat it over medium heat until a thermometer reads 400°F, which may take at least 15 minutes. Use enough oil to submerge about half of each cutlet for proper frying.
- Bread the chicken cutlets: Remove a piece of chicken from the marinade letting excess drip off. First, coat it evenly in the seasoned flour mixture. Then dip it back into the egg mixture to coat thoroughly, letting excess drip again. Finally, press the chicken into the panko bread crumbs making sure it’s well coated on all sides.
- Repeat breading: Repeat the breading process with all chicken pieces. If oil is not ready, refrigerate the breaded chicken to help the coating adhere firmly.
- Fry the chicken: When oil reaches 400°F, carefully place breaded chicken pieces into the hot oil, leaving space between each piece. Fry for about 2 minutes on one side until light golden brown, then flip and fry another 2 minutes. Confirm chicken reaches 160°F internally with a meat thermometer. Remove cooked cutlets to a wire rack over a baking sheet to keep crispy.
- Make the sauce: In a medium pot over medium heat, combine the marinara sauce, petite diced tomatoes, 1 teaspoon kosher salt, 2 teaspoons oregano, 1/2 teaspoon garlic powder, 1 teaspoon dried basil, and optional fresh basil. Heat until bubbly and keep warm.
- Cook the pasta: Bring a large pot of salted water (1 tablespoon salt) to a boil. Add 12 ounces spaghetti and cook according to package instructions (usually 8-10 minutes) until al dente. Drain the pasta, drizzle with a little oil, and toss to prevent sticking. Keep warm.
- Broil the chicken and cheese: Place the fried chicken cutlets in a broil-safe dish or baking sheet. Spoon a generous amount of sauce onto each cutlet, leaving edges exposed to keep the breading crispy. Mix Parmesan and mozzarella cheeses and sprinkle over the sauce.
- Broil: Position the oven rack at its highest level. Broil the chicken under high heat for 2-5 minutes, watching closely to prevent burning. The cheese should melt and bubble but not burn.
- Serve: Remove from broiler and garnish with fresh basil. Serve the chicken parm on plates with pasta topped with warm marinara sauce. Pass extra sauce at the table as desired.
Notes
- For best flavor and texture, marinate the chicken for at least 15 minutes but up to 24 hours.
- Maintaining oil temperature around 400°F is key for crispiness and to avoid greasy chicken.
- Use fresh basil to garnish for added flavor and color.
- If you don’t have buttermilk, you can substitute with 1/2 cup milk mixed with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
- Broil carefully; stay near the oven to prevent burning the cheese topping.
