Crispy Chicken Parmigiana

Crispy Chicken Parmigiana is a classic comfort dish that combines golden, crunchy breaded chicken with melted cheese and a rich tomato sauce. The crispy outside gives a nice crunch, while…

By Riley • December 7, 2025 • Reading time: 6 min

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Crispy Chicken Parmigiana is a classic comfort dish that combines golden, crunchy breaded chicken with melted cheese and a rich tomato sauce. The crispy outside gives a nice crunch, while the gooey cheese on top adds that perfect creamy touch. It’s one of those dishes that feels like a warm hug on a plate.

I love making this because it’s simple to prepare but always feels special. One trick I use is to really press the breadcrumbs onto the chicken so that extra crispiness stays after baking. Plus, the tomato sauce I use is homemade and has just the right balance of tangy and sweet, which makes every bite delightful. Sometimes I sneak in a bit of garlic powder or Italian seasoning to give it an extra punch.

My favorite way to enjoy Crispy Chicken Parmigiana is with a side of spaghetti or a fresh green salad. It’s a dish that brings everyone together at the table, and I always find it’s a crowd-pleaser. Whether it’s a weeknight dinner or a weekend treat, this crispy, cheesy, tomatoey classic never disappoints.

Key Ingredients & Substitutions for Crispy Chicken Parmigiana

Chicken breasts: Pounding the chicken thin helps it cook evenly and stay tender. If you want a lighter option, try using chicken thighs—they’re juicier but may need slightly less cooking time.

Bread crumbs & Parmesan: Italian-seasoned bread crumbs add flavor, but plain crumbs with your own herbs work great too. Grated Parmesan mixed into the crumbs boosts that nutty, cheesy taste and helps create a golden crust.

Mozzarella cheese: Use shredded low-moisture mozzarella for a nice melt without too much water. For a twist, try adding provolone or fontina.

Marinara sauce: You can use store-bought sauce, but homemade with fresh tomatoes and herbs always tastes best. If you want it spicy, add a pinch of red pepper flakes.

Oil for frying: Olive oil works fine, but vegetable or canola oil often gives a crispier crust due to their higher smoke points. Heat it until shimmering but not smoking.

How Can I Get the Chicken Extra Crispy and Not Soggy?

Getting a crispy crust involves good breading and frying technique. Here’s how:

• Press the bread crumbs firmly onto the chicken after dipping in egg to help them stick well.
• Use three separate stations (flour, egg, breadcrumbs) and don’t skip any steps to create layers that trap moisture and crisp up.
• Fry over medium-high heat so the coating cooks quickly and browns without absorbing too much oil.
• Drain on paper towels immediately after frying to remove excess oil.
• When adding sauce and cheese, don’t soak the chicken. Spread sauce lightly to keep that crunch under the melted cheese.

Equipment You’ll Need

• Meat mallet or rolling pin – helps you pound the chicken evenly for quick, uniform cooking.
• Three shallow bowls – perfect for setting up your breading stations (flour, eggs, and breadcrumbs).
• Large skillet – needed for frying the breaded chicken until golden and crispy.
• Paper towels – great for draining excess oil after frying to keep the chicken crispy.
• Baking sheet – holds the chicken while broiling the cheese and sauce to melt and brown perfectly.

Flavor Variations & Add-Ins

• Swap chicken breasts for thin pork cutlets to try pork parmigiana with a similar crispy finish.
• Add fresh basil or oregano to the breadcrumb mix for extra herbal flavor.
• Use smoked mozzarella or provolone cheese for a different cheesy taste and creaminess.
• Mix sautéed mushrooms or spinach into the marinara sauce for extra veggies and richness.

How to Make Crispy Chicken Parmigiana?

Ingredients You’ll Need:

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup Italian seasoned bread crumbs (or plain with added Italian seasoning)
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• Olive oil or vegetable oil, for frying

For the Topping:

• 1 cup marinara sauce (homemade or store-bought)
• 1 ½ cups shredded mozzarella cheese
• 2 tbsp fresh parsley, chopped (for garnish)

For Serving (Optional):

• Cooked spaghetti or mixed greens

How Much Time Will You Need?

This dish takes about 15 minutes to prepare and bread the chicken, 6-8 minutes to fry it until golden and crispy, and 3-5 minutes under the broiler to melt the cheese. In total, you should expect to spend around 30 minutes from start to finish.

Step-by-Step Instructions:

1. Prepare the Chicken:

Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound each one to about half an inch thick. Season both sides with salt and freshly ground black pepper.

2. Set Up Breading Stations:

In three separate shallow bowls, place the flour in one, whisk the eggs in the second, and mix the bread crumbs with Parmesan cheese, garlic powder, and dried oregano in the third.

3. Bread the Chicken:

Dredge each chicken breast in the flour, shaking off any extra. Dip it into the beaten eggs, then press it firmly into the breadcrumb mixture until fully coated on all sides.

4. Fry the Chicken:

Heat about a quarter-inch of oil in a large skillet over medium-high heat. When the oil is hot, carefully place the breaded chicken in the skillet. Fry each side for about 3-4 minutes until golden brown and crispy. Transfer the chicken to a plate lined with paper towels to drain the excess oil.

5. Assemble the Parmigiana:

Preheat your oven’s broiler. Arrange the fried chicken breasts on a baking sheet. Spoon 2-3 tablespoons of marinara sauce evenly over each piece, then cover generously with shredded mozzarella cheese.

6. Broil:

Place the baking sheet under the broiler for 3-5 minutes, watching carefully so the cheese melts and gets bubbly with golden spots without burning.

7. Garnish and Serve:

Sprinkle freshly chopped parsley over the melted cheese. Serve your delicious Crispy Chicken Parmigiana right away, ideally with spaghetti tossed lightly in olive oil or marinara sauce and a fresh side salad for a perfect meal.

Can I Use Frozen Chicken for This Recipe?

Yes! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before pounding and breading. This helps ensure even cooking and better breading adhesion.

What’s the Best Way to Store Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to help keep the chicken crispy.

Can I Bake Instead of Fry the Chicken?

Absolutely! To bake, preheat your oven to 400°F (200°C) and place the breaded chicken on a greased baking sheet. Spray lightly with cooking spray and bake for about 20-25 minutes, flipping halfway, until golden and cooked through.

How Can I Make the Chicken Extra Crispy?

Press the breadcrumbs firmly onto the chicken and use medium-high heat when frying to get a nice golden crust. Draining the cooked chicken on paper towels also helps remove excess oil and keeps it crispy.