There’s nothing quite like the satisfying crunch of perfectly breaded chicken, especially when it’s coated in nutty Parmesan and crispy Panko. This Parmesan Crusted Chicken is a game-changer—golden, juicy, and packed with umami depth from fish sauce and garlic. Fun fact: The combination of Parmesan and Panko isn’t just for texture; it creates an irresistible savory crust that stays crispy even after frying. If you love our Classic Fried Chicken, you’ll adore this elevated version that’s just as easy but with a gourmet twist. Ready to make your weeknight dinners unforgettable? Let’s get cooking!
What Makes This Dish So Special?
Why settle for plain chicken when you can have a crispy, cheesy, garlicky masterpiece? The name says it all—Parmesan Crusted Chicken is all about that golden, crunchy exterior giving way to tender, flavorful meat. Some say it’s called “crusted” because the Parmesan forms a delicious armor around the chicken (and let’s be honest, who wouldn’t want their food armored in cheese?). As the old saying goes, “The way to a man’s heart is through his stomach,” but this dish is so good, it’ll win over everyone at the table. Why not give it a try tonight?
Why You’ll Love This Recipe
- Irresistible Crunch – The Panko-Parmesan crust delivers the perfect crispy texture with every bite.
- Bursting with Flavor – Fish sauce and garlic add a savory depth that makes this chicken anything but boring.
- Quick & Easy – With just 30 minutes of marinating and a simple frying process, this dish is weeknight-friendly yet impressive enough for guests.
If you enjoyed our Garlic Butter Chicken, you’ll love how this version brings an extra crunch and cheesy goodness to the table. Trust us—your family will be begging for seconds!
How to Make Parmesan Crusted Chicken
Quick Overview
This dish comes together in under an hour, with most of that time being hands-off marinating. The key? A triple-coating method (flour, egg, Parmesan-Panko) for maximum crispiness. Fry until golden, and you’ve got a restaurant-worthy meal at home!
Ingredients You’ll Need
- 2 chicken breast fillets (sliced horizontally into 4 thin pieces)
- 2 tbsp fish sauce (for umami-rich marination)
- Ground pepper (to taste)
- ½ cup grated Parmesan (the star of the crust)
- ¾ cup Panko breadcrumbs (for extra crunch)
- 3-4 tbsp chopped parsley (fresh herb brightness)
- 1 egg (binding agent for the crust)
- 3 cloves garlic, crushed (for aromatic depth)
- ⅛ cup flour (for the initial coating)
- Oil for frying (vegetable or canola works best)
Step-by-Step Instructions
- Prep the Chicken – Slice each breast horizontally into two thin pieces for even cooking.
- Marinate – Place chicken in a bowl with fish sauce and pepper, coating well. Let sit for at least 30 minutes.
- Set Up Breading Stations –
- Plate 1: Flour (spread evenly).
- Plate 2: Beaten egg mixed with crushed garlic.
- Plate 3: Panko, Parmesan, and parsley combined.
- Bread the Chicken –
- Dredge each piece in flour, shaking off excess.
- Dip in egg mixture, letting excess drip off.
- Press firmly into Panko-Parmesan mix, coating both sides evenly.
- Fry to Perfection –
- Heat oil in a large non-stick skillet over medium-high heat.
- Fry chicken 3-4 minutes per side until deep golden and crispy.
- Avoid moving the chicken too soon—let the crust set!
- Serve Immediately – Enjoy while hot and crispy for the best texture.
What to Serve With Parmesan Crusted Chicken
- Creamy Mashed Potatoes – The perfect soft contrast to the crispy chicken.
- Garlic Butter Green Beans – A fresh, flavorful side.
- Lemon Arugula Salad – Adds a bright, peppery balance.
- A Glass of Chardonnay – Pairs beautifully with the rich, savory flavors.
Top Tips for the Best Results
- Don’t Skip the Marinade – The fish sauce adds incredible depth, so give it time to work.
- Use Freshly Grated Parmesan – Pre-shredded won’t stick as well or melt as nicely.
- Keep Oil Hot but Not Smoking – Too cool = soggy crust; too hot = burnt coating.
- Try Baking for a Lighter Option – Bake at 400°F (200°C) for 20-25 minutes for a crispier, less oily finish.
Storing and Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Place on a wire rack in a 350°F (175°C) oven for 10-15 minutes to keep the crust crispy. Avoid microwaving!
- Freeze: Freeze before frying (breaded only) for up to 1 month. Thaw in the fridge before cooking.
FAQs
Can I use chicken thighs?
Yes! Thighs are juicier but may need 1-2 extra minutes per side.
What’s a good fish sauce substitute?
Soy sauce or Worcestershire sauce works in a pinch.
Can I air-fry this?
Absolutely! Spray with oil and air-fry at 375°F (190°C) for 12-15 minutes, flipping halfway.
Final Thoughts
This Parmesan Crusted Chicken is a foolproof way to turn simple ingredients into something extraordinary. Crispy, cheesy, and packed with flavor, it’s a dish that’ll make you feel like a gourmet chef with minimal effort. Serve it up, watch the smiles, and get ready for compliments!
Ingredients
- 2 chicken breast fillets (sliced horizontally into 4 thin pieces)
- 2 tbsp fish sauce
- Ground pepper (to taste)
- ½ cup grated Parmesan
- ¾ cup Panko breadcrumbs
- 3-4 tbsp chopped parsley
- 1 egg
- 3 cloves garlic, crushed
- ⅛ cup flour
- Oil for frying (vegetable or canola)
Instructions
- Slice each chicken breast horizontally to create 4 thin fillets.
- In a bowl, marinate chicken with fish sauce and ground pepper for at least 30 minutes.
- Prepare 3 plates: one with flour, one with beaten egg mixed with garlic, and one with Parmesan, Panko, and parsley.
- Dredge each chicken piece in flour, then egg, then press firmly into the Parmesan-Panko mixture.
- Heat oil in a non-stick skillet over medium-high heat.
- Fry chicken 3–4 minutes per side until golden and crispy. Avoid flipping too soon.
- Serve immediately while hot and crispy.
Notes
For a lighter version, bake at 400°F (200°C) for 20–25 minutes. Leftovers keep 3 days in the fridge. Reheat in oven for best texture.