crunchy chicken parmesan recipe

Written ByJenny Smyth Posted on
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The Best crunchy chicken parmesan recipe

I’m so excited to share with you my family’s favorite crunchy chicken parmesan recipe. This dish has been a staple in our household for years, and for good reason – it’s easy to make, deliciously crispy on the outside and juicy on the inside, and packed with nutrients.

The combination of breaded and baked chicken topped with marinara sauce and melted mozzarella cheese is a winner in my book. My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with – they get to dip the chicken pieces in beaten eggs and then coat them in breadcrumbs, making it a fun and educational experience for them too.

As for me, I appreciate that this recipe is not only quick to prepare but also healthy – we use whole wheat breadcrumbs and leaner chicken breast to make it a guilt-free option for our family dinners. Whether we’re serving it on its own or paired with a side salad or pasta, this crunchy chicken parmesan never fails to impress.

I’ve made it for countless family gatherings, potlucks, and even just a regular Tuesday night dinner – everyone loves it! And the best part?

It’s incredibly easy to customize to suit your tastes – add some diced veggies or herbs to the breading mixture for added flavor or try using different types of cheese for a unique twist. I’ve experimented with various variations over the years, but at its core, this recipe remains a beloved classic in our household.

Crunchy Chicken Parmesan

4.7 from 1822 votes

A crispy, golden chicken cutlet topped with tangy tomato sauce and melted cheese, baked to perfection. This dish is a comforting and satisfying meal with a satisfying crunch.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts
1 cup flour
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
2 eggs
2 cups panko breadcrumbs
1 cup grated Parmesan cheese
2 cups vegetable oil

For the Sauce

1 cup tomato sauce
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper

For the Topping

1 cup shredded mozzarella cheese
2 tbsp chopped fresh parsley

👨‍🍳Directions

1Preheat oven to 450°F and line a baking sheet with parchment paper.
2In a large mixing bowl, combine flour, salt, black pepper, paprika, garlic powder, and onion powder.
Set aside.
3In a second bowl, beat the eggs.
4In a third bowl, mix panko breadcrumbs and grated Parmesan cheese.
5Coat each chicken breast in the flour mixture, shaking off any excess.
6Dip the chicken in the beaten eggs, allowing any excess to drip off.
7Finally, coat the chicken in the panko-Parmesan mixture, pressing gently to adhere.
8Ensure the chicken is fully coated.
9In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F.
10Add the breaded chicken breasts and cook for 3-4 minutes on each side, or until golden brown and crispy.
11The chicken should be evenly browned on both sides.
12Remove the chicken from the skillet and place it on the prepared baking sheet.
13Discard any excess oil in the skillet.
14In a small bowl, combine tomato sauce, minced garlic, dried oregano, dried basil, salt, and black pepper.
15Spread the sauce evenly over the top of each chicken breast.
16Sprinkle the shredded mozzarella cheese evenly over the sauce.
17Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through.
18The internal temperature of the chicken should reach 165°F.
19Remove the chicken from the oven and let it rest for 2-3 minutes.
20Sprinkle with chopped fresh parsley before serving.
21Serve the crunchy chicken parmesan hot, with a side of pasta or salad if desired.

🔧Equipment

Mixing bowls
Baking sheet
Oven
Skillet
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For extra crunch, add a bit of cornmeal to the breadcrumb mixture.

This crunchy chicken parmesan recipe is always a hit at family gatherings and potlucks alike – its versatility allows it to be served as an appetizer, main course, or even as part of a larger spread.

One tip I’ve learned over time is that leftovers reheat beautifully in the oven or microwave – simply place them on a baking sheet lined with parchment paper and bake at 350°F (175°C) until crispy again.

For storage purposes, consider freezing individual portions on a baking sheet before transferring them to an airtight container or freezer bag for later use.

❓ Frequently Asked Questions About Crunchy Chicken Parmesan

Q: What type of breadcrumbs should I use?

For this recipe, I recommend using whole wheat breadcrumbs as they provide a nuttier flavor and coarser texture that complements the crispy exterior of the chicken nicely. You can also use panko breadcrumbs if you prefer a lighter coating.

Q: Can I make this recipe without eggs?

No problem! Simply replace the beaten eggs with a mixture of equal parts water and cornstarch – this will help the breadcrumbs adhere to the chicken better.

Q: How do I ensure my chicken stays juicy?

Avoid overcooking your chicken by ensuring it reaches an internal temperature of 165°F (74°C) but not beyond. Also, don’t overcrowd your baking sheet – cook in batches if necessary.

Q: Can I use different types of cheese?

Feel free to experiment with various cheeses like parmesan, provolone, or even goat cheese for a unique flavor profile.

Q: Is this recipe suitable for gluten-free diets?

The breadcrumb mixture can be easily made gluten-free by substituting whole wheat breadcrumbs with gluten-free alternatives such as rice flour or almond meal.

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