Few dishes satisfy like chicken parmesan—a heavenly staple of any great Italian dinner. With its crispy breaded chicken, rich marinara sauce, and gooey melted cheese, it’s a meal that feels both comforting and indulgent. But achieving that perfect balance of crunch and juiciness can feel elusive. If you’ve ever ended up with soggy breading or dry chicken, don’t worry! Follow these tips and tricks, and you’ll master the art of crispy, juicy chicken parm every time.
Start with the Right Chicken
The foundation of great chicken parm is high-quality chicken breasts. Opt for fresh, boneless, and skinless cuts. For even cooking, pound the chicken to an even thickness of about ½ inch. This ensures the meat cooks uniformly without drying out.
Season Every Layer
Don’t rely solely on the marinara for flavor. Season the chicken breasts generously with salt and pepper before breading. Adding a pinch of Italian herbs or garlic powder to your breadcrumbs elevates the overall taste.
Master the Breading Process
A proper breading station is key:
- Flour: Dredge the chicken in all-purpose flour first to help the coating stick.
- Egg Wash: Dip it into a beaten egg mixture for a sticky base.
- Breadcrumbs: Coat it thoroughly with seasoned breadcrumbs, using either traditional breadcrumbs or panko for extra crunch.
For an added layer of crispiness, mix grated Parmesan cheese into the breadcrumbs.
Double-Dip for Extra Crunch
For the ultimate crunch, repeat the egg wash and breadcrumb steps. The double coating forms a sturdier crust that resists becoming soggy when topped with marinara and cheese.
Choose the Right Cooking Oil
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil, for frying. Heat the oil to around 350°F (175°C) for optimal crisping. If the oil isn’t hot enough, the chicken will absorb it and turn greasy.
Don’t Overcrowd the Pan
Fry the chicken in batches to maintain the oil’s temperature. Overcrowding the pan lowers the heat, leading to uneven cooking and soggy breading.
Drain Properly
After frying, place the chicken on a wire rack instead of paper towels. This prevents steam from making the crust soggy and keeps the coating crispy.
Keep the Sauce Minimal
When assembling your chicken parm, don’t drown the chicken in marinara. A thin, even layer of sauce preserves the crispiness while adding flavor. Too much sauce can turn your breading into a mushy mess.
Use Fresh Cheese
Fresh mozzarella melts beautifully and adds a creamy texture. For extra flavor, sprinkle grated Parmesan or Pecorino Romano on top before broiling.
Broil for the Finish
Instead of baking the chicken parm for an extended time, broil it briefly to melt the cheese and heat the sauce. This step minimizes the risk of overcooking the chicken, preserving its juiciness.
Get a Delicious Italian Dinner at Pastamore!
With these tips, you’re well on your way to creating the ultimate crispy, juicy chicken parmesan—a dish that’s as iconic as it is irresistible. Whether you’re hosting or just treating yourself, this classic recipe is sure to elevate any Italian dinner. And if you’d rather leave it to the pros, visit us at Pastamore, where we bring authentic Italian flavors and unforgettable dining experiences right to your table. Buon appetito!
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