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Best Chicken Parmigiana Recipe

Ingredients

How to make it

  • In a gallon size Zip-lock baggie, combine 1 quart of water with the sugar and kosher salt. Shake the bag to dissolve ingredients, and place the 4 chicken pieces into the solution; seal the bag, and allow the chicken to brine in it for 30 minutes. Note - it takes awhile for the salt to dissolve, but I added my chicken and just shook the bag every few minutes!
  • Place the flour in a shallow bowl.
  • Place the eggs in another bowl, and whisk them together with the half and half or milk.
  • In a third bowl, combine the crushed Ritz crackers, panko and the seasonings; mix to combine.
  • Working with a pair of tongs, remove a piece of the chicken from the brine and coat it in the flour, flipping it to coat both sides. Place floured pieces to a wax paper lined cookie sheet; allow to rest for 5 minutes before proceeding.
  • While floured chicken pieces are resting, heat the olive oil (to medium high) in a deep skillet - you will want enough oil in the pan to come about 1/4 of the way up the chicken when it is frying. Just before you are ready to fry the chicken in the oil, add the butter to the pan.
  • When floured chicken is done resting for 5 minutes and you are ready to proceed, have a pot of water boiling and add your pasta to it when you begin frying the chicken.
  • Dip a piece of chicken in the egg wash, using the tongs, and remove it, allowing the egg mixture to drip off. Then immediately place the chicken piece in the bread crumbs, flipping it to coat both sides. Place the breaded chicken on a wax paper lined cookie sheet while you complete breading the remaining chicken.
  • When all chicken has been dipped and breaded, carefully place them into the hot oil/butter, frying only as many as will fit into the pan without crowding the pieces. I could only get 2 pieces of chicken in my skillet, even though it was a 12 inch...be careful not to over-crowd! When chicken is fried to a nice golden brown (it took about 3 minutes per side for mine, but it will depend on the thickness of your pieces...remember, it's best to use thin pieces for this dish!), place the chicken on a baking sheet (covered with foil, if you want easy clean-up!).
  • Place 2 slices of the fresh mozzarella on each fried chicken piece, then sprinkle the tops with the grated Parmigiano Reggiano cheese. Now place the baking sheet under the broiler until the cheeses are nicely browned on top.
  • Remove the pan from the oven.
  • For each serving, place some spaghetti on a plate, top with some of the sauce that you have heated and ready in a pan, place a chicken piece on the sauce, top the chicken with a bit more sauce, sprinkle on more Parmigiano-Reggiiano and some of the fresh parsley, for garnish. Serve and enjoy!

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The Cook

krumkake Chicago Suburbs, IL

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