The Best Chicken Parmesan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Amanda
Yield: 4 servings 1x

Description

Crispy, cheesy, saucy perfection—this Chicken Parmesan is the best you’ll ever have. The secret? A buttermilk brine for ultra-juicy chicken, a Parmesan-panko crust that stays crunchy (even under all that cheese and sauce), and a double-fry technique that ensures crispiness levels you didn’t think were possible. Unlike most versions that drown the cutlet in marinara, we top it with cheese first, then sauce, so you get all the flavor without sacrificing texture. Yes, it’s a bit fussy, but every step is worth it. If you’re looking for a soggy, mediocre Chicken Parm, keep scrolling—this one’s for people who want it done right.

Pro Tips:

Let the chicken brine for at least 4 hours (overnight is even better) for max flavor.
Don’t skip the double-fry—it’s what keeps the breading from going limp under all that goodness.
Broil the cheese-covered cutlets first, then spoon over the sauce to keep things crispy.
Use whole-milk mozzarella and Fontina for the best melt and flavor.

Make this once, and you’ll never settle for another Chicken Parm again.

Ingredients

Scale

BUTTERMILK BRINE:

2 cups buttermilk
3 medium garlic cloves, grated with a microplane
4 teaspoons kosher salt
2 chicken breasts, halved horizontally to make 4 cutlets

FOR BREADING:

1/2 cup + 1 tablespoon all-purpose flour, divided
2 large eggs
2 tablespoons buttermilk brine
1 cup (~2 ounces) panko bread crumbs
2 ounces Parmesan, ground in a food processor, divided
3 tablespoons potato starch
Kosher salt and freshly ground black pepper

TO ASSEMBLE:

1–1/2 cups vegetable or peanut oil, for frying
4 ounces grated whole-milk mozzarella
2 ounces grated Fontina cheese
2–3 cups marinara sauce, store-bought or homemade, warmed
Fresh basil, for serving

Cook Mode Prevent your screen from going dark

Instructions

For the buttermilk brine: Mix together 2 cups buttermilk, 3 grated garlic cloves, and 4 teaspoons kosher salt in a medium mixing bowl. If the thickness of the chicken is uneven, pound to flatten to an even thickness using a meat mallet or heavy skillet. Take care not to create holes in the chicken when pounding. Add 4 chicken breast cutlets to the buttermilk brine. Refrigerate for at least four hours and up to 12 hours.
Make a three-step breading station: In three shallow bowls/containers, add 1/2 cup all-purpose flour to one; 2 large eggs, 1 tablespoon all-purpose flour, and 2 tablespoons buttermilk brine to the second; 1 cup panko, 2 ounces ground Parmesan, and 3 tablespoons potato starch to the third. Season each lightly with kosher salt and freshly ground black pepper, and mix each to combine.
Drain the chicken and pat dry; lightly season each side with kosher salt and freshly ground black pepper. Lightly coat the chicken in the flour, patting off the excess. Thoroughly coat the chicken in the egg mixture, allowing the excess to drain off. Lastly, dredge each chicken cutlet in the panko-Parmesan mixture, patting in to help fully coat in the bread crumbs and help them adhere. Transfer the dredged cutlets to a plate and let sit while the oil heats. This will also help the breading to adhere.
Heat the 1-1/2 cups oil in a large skillet over medium-high heat. Place a baking rack inside a sheet pan. Once the oil reaches 375–400° (adjust the heat as necessary to maintain this temperature), carefully add as many cutlets as you can fit in a single layer. Fry until golden-brown and crispy, about 3–4 minutes per side. Remove and transfer to the prepared sheet pan; sprinkle with kosher salt while still hot. If you had to fry in batches, continue to fry the remaining cutlets. Let the cutlets sit for 5 minutes; keep the oil hot (you are going to do a final re-fry to drive off any excess moisture and re-crisp them; this helps them stay crispy even when topped with cheese and sauce).
While the chicken rests, preheat the broiler to high. After 5 minutes, transfer the cutlets back to the oil and re-fry for 20–30 seconds per side. Place the cutlets back on the baking rack. Top evenly with the 4 ounces grated whole-milk mozzarella and 2 ounces grated Fontina, taking care to cover as much of the chicken as possible to protect the breading from the broiler (some cheese will melt for more coverage, so you don’t have to fully cover it). Sprinkle additional ground Parmesan over top of the grated cheese. Broil until the cheese melts and starts browning in spots (“leoparding), about 2–3 minutes.
Top evenly with the warmed marinara sauce, any extra ground Parmesan, if desired, and fresh basil.