How to Make Crispy Chicken Parmesan (Parmigiana)
Learn how to make a very crispy chicken parmesan (never soggy or greasy!) with fresh ingredients and easy tips. Tender and juicy lightly fried chicken breasts are quickly coated in a seasoned, flavorful panko breadcrumb blend and then individually baked with a generous layer of fresh mozzarella. Serve alongside some al dente pasta and tangy homemade red sauce and you've got the best Sunday supper!
Ingredients
- canola, avocado or safflower oil (for frying)
- 6chicken breast halves (or 3 whole cut in half)
- 1batch italian red sauce
- 6slices fresh mozzarella
- 3 largeeggs (beaten)
- 2 teaspoonschopped garlic
- 1 tablespoonschopped fresh parsley
- ¼ cupcornstarch
- ½ cupflour
- ½ cuppanko breadcrumbs
- ½ cupseasoned italian breadcrumbs
- ½ cupfreshly grated parmesan cheese (grated)
- ½ teaspoonsalt
- ½ teaspoongarlic powder
- ½ teaspoononion powder
- 2 tablespoonsolive oil
- 1 mediumonion (chopped)
- 2 clovesgarlic (minced)
- ½ cupred wine (optional, see notes below)
- 3 oztomato paste (or ½ small can)
- 128 oz can of whole italian tomatoes
- 2 teaspoonskosher salt (to start)
- 1 teaspoonground black pepper
- 1 tablespoonsugar
- ¼ teaspooncrushed red pepper (start here; optional)
- water as needed (in ¼ cup increments)
- fresh basil leaves
Directions
- 1
Preheat oven to 400˚.
For the chicken
- 1
In between a folded sheet or two sheets of parchment paper, and using a meat tenderizer, pound the chicken breasts flat. You want them even and thin to about ¼" thick. Trim any fatty pieces or white tendons.
- 2
Heat ½" oil in a large skillet to 375˚. While that is heating, you'll bread the chicken.
- 3
In a large bowl, beat the eggs together and add the garlic and parsley. Add the chicken breasts to the eggs turning to coat for 20 minutes. If making ahead, you can refrigerate them for up to 4 hours.
- 4
Set up a breading station with 3 pie plates containing:1. cornstarch and flour mixed together2. eggs beaten with garlic and parsley3. breadcrumbs, cheese and seasoning
- 5
Now get ready to coat the chicken. Here is the order of things:egg>flour>egg>breadcrumbs.Remove a piece of chicken from the egg mixture. Dredge the chicken in the cornstarch and flour on both sides. Dunk the chicken back into the egg mixture and then coat on both sides with the breadcrumbs. Pat it firmly to make sure the chicken is coated completely.
- 6
Move the chicken to sheet pan with a cooling rack set inside and repeat until all the chicken is breaded. NOTE: You can make ahead to this point and refrigerate uncovered for up to 2 hours.
- 7
Using tongs, carefully add the chicken breasts (one at a time) to the hot oil. Keep the meat thermometer in the oil to maintain a temperature of 350˚ especially if you have chilled the chicken. Watch the thermometer and adjust your flame or heat as needed. Fry 2 minutes on each side but keep an eye on it! If it's too dark before 2 minutes, flip it anyway. Your heat might be too high or too low so adjust your cooking time as needed.Remove chicken back to rack and repeat until all the chicken is browned.
- 8
Lift the rack out of the sheet pan. Spray the sheet pan with cooking spray or brush with oil. Place the chicken on the sheet pan (don't crowd!) and spread about 1/4 cup of red sauce leaving the crispy edges revealed. Top with a slice of fresh mozzarellaDon't cover the whole piece with sauce or you'll lose that crispy crunch you crave!
- 9
Bake in the 400˚ preheated oven for 20 minutes until the internal temperature of the chicken reaches 165˚.
For the sauce
- 1
Heat olive oil in a medium pot over medium high heat. Add onions and saute for 3-5 minutes until translucent. Add garlic and saute for 30 seconds or so until you smell it.
- 2
Pour in red wine and cook down about 2 minutes for the alcohol to evaporate. The onions will become syrupy. That's what you want!
- 3
Stir in tomato paste and caramelize it for about a minute or so.
- 4
Pour in tomatoes followed by seasonings through red pepper, if using. Lower heat and simmer for 45 minutes.
- 5
Add water as needed if the sauce becomes too thick to adjust to your preference and/or use. Taste for seasoning often and add in a little more salt as needed. Finish with torn up fresh basil stirred in.