Ultra Crispy Chicken Parmesan

Crispier than any chain restaurant version—this Ultra Crispy Chicken Parmesan is my answer to soggy, gummy chicken parm.

We marinate and double‑dredge the cutlets for maximum crunch, dip them in rich tomato sauce, top with melted cheese, and serve over pasta. It’s a labor of love, but every golden bite is worth it.

Why You’ll Love This Recipe

Crunchy, golden edges—never soggy

Deep, savory flavor thanks to the buttermilk and seasoning

Hands‑on yet rewarding, with crisp frying and broiling

Classic comfort food with a homemade twist

Pasta-ready—it’s a total weeknight winner

What You’ll Need (Ingredient Highlights)

Chicken cutlets – sliced thin for even frying

Buttermilk + eggs – tenderizes and flavors the meat

Flour + cornstarch – yields extra-crisp dredge

Panko breadcrumbs – light and ultra-crunchy

Vegetable oil – high smoke point for proper frying

Marinara + diced tomatoes – rich, bubbling sauce

Parmesan & mozzarella cheese – melty perfection on top

Spaghetti or long pasta – the perfect vehicle for sauce and chicken

Pro Tips Before You Start

Pat chicken dry: Moisture ruins crispiness—dry well before dredging

Double-dip in egg before breadcrumbs: Secures the coating firmly on the cutlet

Maintain oil at 400°F for proper frying; let it recover between batches

Serve sauce separately or add after plating to preserve crisp edges

How to Make Ultra-Crispy Chicken Parmesan

Step 1: Prep the Chicken

Slice each chicken breast horizontally into two thin cutlets.

Season edges with garlic powder, salt, and pepper.

Marinate in buttermilk and eggs for 15–30 min (or up to 24 hr).

Step 2: Build the Dredging Station

Bowl 1: seasoned flour + cornstarch + salt + pepper + oregano + garlic powder + cayenne

Bowl 2: panko breadcrumbs

Step 3: Heat the Oil

Use about 1 inch of vegetable oil in a high-sided skillet.

Heat to 400°F—it may take 15 minutes.

Step 4: Double-Dredge the Chicken

Dip each cutlet in egg, then flour mix, back into egg, then press into panko coating thoroughly.

Step 5: Fry to Golden Perfection

Fry cutlets in batches for ~2 minutes per side until golden and internal temp reaches 160°F.

Rest on wire rack to keep crispy; maintain oil temp between batches.

Step 6: Make the Sauce

Simmer marinara and diced tomatoes with seasonings until bubbly. Keep warm.

Step 7: Cook the Pasta

Boil pasta salted water until al dente. Drain, toss with oil, and keep warm.

Step 8: Broil with Cheese

Arrange chicken in an oven-safe dish.

Spoon sauce over without covering edges.

Top with Parmesan and mozzarella.

Broil 2–5 min until cheese bubbles and melts.

Step 9: Serve and Garnish

Plate the pasta, spoon additional sauce, top with chicken, and garnish with fresh basil.

Offer extra sauce on the table.

What to Serve It With

A crisp Caesar or garden salad

Garlic bread or crusty Italian loaf

Roasted cauliflower or broccoli

Variations & Substitutes

Swap chicken for breaded fish for a lighter twist

Use Italian-seasoned breadcrumbs or add dry Parmesan to dredge

Try gluten-free panko or cornstarch flour blend

Add glasses of red wine or sparkling water for pairing

Storage & Leftovers

Store sauce and chicken separately in the fridge for up to 3–4 days, then reheat chicken in oven to retain crispness.

Avoid microwaving—it softens the coating.

Chicken also works in sandwiches if repurposed cold.

FAQs

Why is my chicken soggy?
Probably from insufficient dredging or low oil temperature—ensure chicken is dry, oil is hot, and don’t overcrowd the pan

Can I skip frying and bake instead?
You can bake, but you lose the ultra-crisp edges that define this recipe. Frying is key.

Can I use olive oil for frying?
No—mustard smoke point too low. Use vegetable, canola, or peanut oil for high-heat frying

Can I make sauce from scratch?
Absolutely—just cook crushed tomatoes with garlic, herbs, and seasonings until thick and flavorful.

How do I keep the breading on?
Dry the chicken thoroughly, double dip in egg, and press breadcrumbs very well before frying

Can I freeze the chicken?
I don’t recommend freezing after breading—texture will suffer. Freeze leftover sauce separately.

Final Thoughts

This Ultra Crispy Chicken Parmesan is worth the extra steps.

Those crunchy edges, melty cheese, and tangy sauce make every bite extraordinary.

Serve it over pasta for a dinner that hits all the comfort food notes—but better than takeout.