310 minutes
A classic Italian-American dish featuring breaded and fried chicken breasts topped with marinara sauce and melted mozzarella cheese.
Boneless Skinless Chicken Breast Halves
each
Buttermilk, divided
cups
Garlic, minced
teaspoons
tablespoons
Black Pepper, freshly ground
teaspoons
Crusty Italian Bread, crust removed, sliced into 1/2-inch slices
0 loaf
Grated Parmesan Cheese, grated
0 oz
cups
each
cups
quarts
Fresh Mozzarella Cheese, cut into 1/2-inch chunks
0 oz
Flat Leaf Parsley, minced
tablespoons
Fresh Basil, minced
tablespoons
1. Prepare Chicken Breasts
Split the chicken breasts horizontally, then place them in a plastic zipper-lock bag and pound them to an even 1/4-inch thickness using a meat pounder or skillet.
2. Prepare Brine
Mix 1.5 cups of buttermilk with the minced garlic, 2 tablespoons of kosher salt, and 1 teaspoon of freshly ground black pepper in a large bowl. Add the chicken breasts to the mixture, making sure they are well-coated, and let them marinate in the refrigerator for 4 hours to overnight.
3. Dry Bread
Place the bread slices on a wire rack set over a rimmed baking sheet and leave them out on the counter to dry for at least 4 hours or overnight.
4. Make Bread Crumbs
Process the dried bread in a food processor along with 4 ounces of grated Parmesan cheese and a bit of black pepper until you have fine bread crumbs.
5. Set Up Breading Station
Place the all-purpose flour in one shallow bowl, whisk together the eggs with 2 tablespoons of buttermilk and 1 tablespoon of flour in a second bowl, and mix the remaining buttermilk into the bread crumb mixture in a third bowl.
6. Bread the Chicken
Coat each piece of chicken first in the flour, then in the egg mixture, and finally in the bread crumb mixture, ensuring they are well-covered at each step.
7. Preheat Oven
Preheat your oven to 425°F. While the oven is heating, warm the red sauce over low heat in a medium saucepan until it is barely simmering.
8. Fry Chicken
Heat the vegetable oil in a non-stick or cast iron skillet over medium-high heat until it reaches 375-400°F. Fry the breaded chicken breasts until they are golden-brown and crispy, about 2 minutes per side.
9. Assemble Dish
Spoon about a third of the red sauce into a casserole or oven-safe serving dish. Arrange the fried chicken breasts on top of the sauce in a shingled pattern, then top with more sauce and scatter the chunks of fresh mozzarella evenly over the top.
10. Bake Chicken Parmesan
Bake in the preheated oven for about 20 minutes, until the cheese is melted and bubbly. Once out of the oven, grate some fresh Parmesan on top and let the dish rest for about 3 minutes. Finish by sprinkling with the minced fresh herbs.
Try Eggplant Parmigiana with a saltwater brine, Pork Parmigiana with buttermilk brined pork chops, or Fish Parmigiana with a briefly brined white fish.
Enhance the buttermilk brine with a mix of fresh herbs such as rosemary, thyme, and oregano for aromatic flavor. Alternatively, use dried herbes de Provence or Italian seasoning for a different twist.
Create a Cordon Bleu without tomato sauce, a Milanesa/Napolitana with ham and cheese topping, or a Piccata served with a lemon-caper-butter sauce.
Top the baked Chicken Parmigiana with fresh basil, arugula, or baby kale, and drizzle with high-quality extra virgin olive oil or balsamic reduction.
Try different types of tomatoes like fire-roasted, or add red wine to the sauce. Incorporate caramelized onions or roasted garlic for a flavor twist.
Start with high-quality chicken, preferably from a local butcher who can provide you with fresh, organic, or free-range options. The same goes for your cheese—opt for freshly grated Parmigiano-Reggiano and high-quality mozzarella.
Use a thermometer to keep your oil at a steady 350°F (175°C) when frying. This temperature is perfect for cooking the chicken through while achieving a golden-brown crust without burning.
For a superior crust, use the standard breading procedure
Don't rush the brine. A full 24-hour brine will not only tenderize the chicken but also infuse it with flavor. Make sure your buttermilk brine is well-seasoned with herbs and spices; a hint of garlic, paprika, and black pepper can be particularly nice.
Don't skimp on the cheese, and be sure to broil the chicken parmigiana just until the cheese is bubbling and beginning to brown. This adds a rich, gratifying texture and depth of flavor.
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