The BEST Chicken Parmesan Recipe (2024)

FAQs

What is the best oil to fry chicken parmesan? ›

Olive Oil: I prefer to use extra-virgin olive oil to cook the onion and garlic in, while I use a more neutral oil to fry the chicken. Use your favorite olive oil here, or check out our list of the best olive oil brands.

Brace yourself for this one—they're the same dish! Chicken Parmesan and chicken Parmigiana are just different names for the same exact recipe. And, with a name like “chicken Parmigiana”, you might assume that this recipe is Italian. While it has roots in Italy (in a way), chicken Parmesan is all-American.

Instead of topping the crispy cutlets with sauce and cheese before going into the oven, instead layer the sheet tray with sauce and cheese and place the chicken atop it. This ensures the chicken stays crisp while you still get a bite of cheesy-saucy goodness. I take my chicken parm to the edge of glory (a.k.a burning).

You Don't Start Dry

The first step to breading chicken is crucial; make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy and thus will not adhere properly to the chicken.

Lard is a great choice for frying chicken because it gives your chicken an excellent flavor and unparalleled crispy crust.

Think vegetable oil, canola oil, or peanut oil. Don't use olive oil or butter—they both have lower smoke points. The ideal temperature for frying chicken is 350˚ to 365˚, and you'll want to make sure that you bring the oil back to temperature between batches.

Hallmark of a great chicken parm is a crispy exterior. You need to have enough oil that can withstand a high smoke point. Like vegetable oil or canola. Do no use olive oil as it has a low smoke point and can't get to a high enough temperature without smoking.

Jokes aside, chicken parm has a long, complicated history argued by many historians for different reasons. Believe it or not, there was not readily accessible chicken in Parma, Italy, so the idea started with thin slices of eggplant covered in Neapolitan tomato sauce and mozzarella cheese.

Chicken parmesan or chicken parmigiana (Italian: pollo alla parmigiana) is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, Parmesan, or provolone cheese. A quantity of ham or bacon is sometimes added.

Pasta: Serve Chicken Parm with a side of spaghetti or fettuccine tossed with garlic butter, or you can try this Pasta with Spaghetti Meat Sauce. If you want your sauce meat-free this Vegetarian Spaghetti Sauce is a great option!

Why is my chicken parm not crispy? ›

To maximize crispiness, I use panko breadcrumbs and fry the chicken in a little more oil (about an inch) than you might normally use when making parm. As soon as the cutlets are nicely browned and cooked all the way though, drain them on a rack or paper towels. They're crunchy; this will help them stay that way.

Adding the sauce slowly, bit-by-bit, as you stir the liquid and pasta in your pot will make the cheese melt evenly and avoid clumping.

Meat is not properly dry

If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying. Therefore, you must take some paper towels and pat dry the meat on all sides.