This recipe takes fried chicken to a whole new level of deliciousness. Forget boring, bland chicken – this parmesan crusted version is unbelievably crispy, unbelievably flavorful, and unbelievably addictive. Trust me, this isn't your grandma's fried chicken (unless your grandma was a culinary genius!). It's a simple recipe, yet delivers big, bold flavors that will have everyone begging for more. It's perfect for a casual weeknight dinner, or even for impressing friends with a gourmet twist on a classic dish.

The beauty of this recipe lies in its simplicity. You probably have most of the ingredients already in your pantry. And the process is straightforward, even a beginner cook can master it. But don't let that fool you; the results are anything but ordinary. The combination of the crispy parmesan crust and the rich, tangy marinara sauce is a match made in heaven. Imagine biting into that perfectly crispy exterior, only to be greeted by a juicy, tender interior... pure bliss! Prepare to be amazed!

Parmesan Crusted Fried Chicken with Marinara Sauce

Name: Parmesan-Crusted-Fried-Chicken-with-Marinara-Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Cuisine: Frying
Ingredients: 1 Boneless, skinless chicken breasts; 1/2 cup All-purpose flour; 1 tsp Salt; 1/2 tsp Black pepper; 1/4 tsp Paprika; 1 Eggs; 1/2 cup Grated Parmesan cheese; 1/4 cup Breadcrumbs; 1 cup Vegetable oil; 1/2 cup Marinara sauce

This parmesan-crusted fried chicken recipe elevates a classic dish with a crispy, flavorful crust and a zesty marinara dipping sauce. Get ready for a flavor explosion!

⏳ Yield & Time

Yield: 1 servings

Preparation Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

📖 Instructions

Pat the chicken dry: This is super important! Pat each chicken breast really dry with paper towels. Seriously, the drier it is, the crispier the crust will be. I learned this the hard way - once, I rushed it and the chicken was sad and soggy.
Make the breading station: Get three shallow dishes ready. In the first, place the flour. Season it generously with salt, pepper, and any other spices you love (paprika's a fave!). In the second, crack and whisk your eggs. In the third, place the grated parmesan cheese, mixed with more breadcrumbs if needed - make sure it's finely grated for optimum crunch!
Breading the chicken: Dredge each chicken breast in the seasoned flour, ensuring it's fully coated. Then, dip it into the beaten egg, making sure it's fully submerged. Finally, press it firmly into the parmesan mixture. Repeat this process twice - don't be afraid to really get this crust on there!
Fry the chicken: Heat about 1 inch of oil in a large skillet over medium-high heat. You want it hot, but not smoking – you’ll know it’s ready when a pinch of breadcrumb sizzles immediately.
Fry in batches: Carefully place the chicken breasts in the hot oil, making sure not to overcrowd the pan. Fry for about 5-7 minutes per side, until golden brown and cooked through. Use tongs to flip; don't stab them with a fork or you'll let the oil in and your crust will become soggy!
Check for doneness: Use a meat thermometer to check the internal temperature of the thickest part of the chicken – it should read 165°F (74°C). If not, keep frying a little longer. Trust me; undercooked chicken is not a party.
Drain and rest: Once cooked, remove the chicken from the skillet and place it on a wire rack set over a baking sheet. This allows the excess oil to drain, ensuring extra crispiness. Let it rest for a few minutes - this gives the juices a chance to redistribute, leading to extra moist and flavorful chicken.
Serve: Serve the golden-brown crispy chicken immediately, with your favourite marinara sauce for dipping - Trust me, you'll thank me later! This recipe is simple, but requires some attention. So, make sure you're present and focused on it's magic!

📝 Notes

For extra crispy chicken, double-fry it! Fry it once, let it rest, then fry it again for a minute or two to really crisp it up.
Don't overcrowd the pan when frying. This will lower the oil temperature and result in soggy chicken, which is no fun at all. Fry in batches for best results.
Feel free to adjust the spices to your liking. Garlic powder, onion powder, or cayenne pepper would all be great additions!