Short Introduction
Southern Fried Chicken Parmesan combines the hearty, indulgent flavors of Southern-style fried chicken with the savory, cheesy goodness of classic Chicken Parmesan. This dish starts with juicy chicken thighs marinated in tangy buttermilk, then coated in seasoned flour and fried until golden and crispy. Each piece is finished with a layer of marinara sauce, slices of mozzarella, and a sprinkle of Parmesan, all baked until bubbly and irresistibly delicious Dvo. With its satisfying crunch, gooey cheese, and rich tomato sauce, this recipe is destined to become a family favorite—perfect for cozy dinners or sharing with friends.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Buttermilk – Provides a tangy, tenderizing marinade that ensures moist, flavorful chicken.
- Red pepper flakes – Add a subtle kick of heat that balances the richness of the dish.
- Kosher salt & black pepper – Essential for seasoning both the marinade and coating to enhance flavor.
- Bone-in, skin-on chicken thighs – Ideal for Southern-style frying; they stay juicy and develop extra crispy skin.
- Vegetable oil – A neutral, high-smoke-point oil perfect for deep-frying the chicken to golden perfection.
- All-purpose flour – Forms the base of the crispy coating when seasoned and used for dredging.
- Italian seasoning – Brings aromatic herbal notes characteristic of classic Chicken Parmesan.
- Marinara sauce – Adds rich tomato flavor and moisture to contrast the crispy chicken.
- Mozzarella slices – Melt into a gooey, cheesy layer that’s smooth and indulgent.
- Grated Parmesan cheese – Enhances depth and saltiness, topping each piece with nutty richness.
- Spaghetti – Serves as a comforting base for the chicken and sauce, making the meal complete.
- Fresh basil leaves – Provide a fresh, bright garnish that rounds out the flavors beautifully Dvo.
direction
- Marinate the Chicken: Combine buttermilk, red pepper flakes, and kosher salt in a large bowl. Add the chicken thighs, cover, and refrigerate for at least 2 hours, or overnight, to tenderize and flavor the meat .
- Prepare to Fry: Preheat your oven to 350 °F (175 °C). Line a baking sheet with a cooling rack. Heat enough vegetable oil in a deep pot (filling it just under halfway) to reach 350 °F for frying Dvo.
- Coat the Chicken: In a bowl, combine all-purpose flour, Italian seasoning, salt, and black pepper. Remove chicken from the marinade, letting excess drip off, then thoroughly dredge each piece in the seasoned flour .
- Fry the Chicken: Working in batches, fry the coated chicken for 3–4 minutes per side until lightly golden. Transfer the pieces to the prepared cooling rack to drain and stay crispy .
- Top with Cheese and Sauce: Immediately after frying, top each chicken piece with about 2 tablespoons of marinara sauce, a slice of mozzarella, and a sprinkle of Parmesan .
- Bake to Finish: Bake in the preheated oven until the cheese melts and bubbles and the chicken reaches an internal temperature of 165 °F, about 25 minutes .
- Cook the Pasta: Meanwhile, cook the spaghetti in salted boiling water as per package instructions. Warm any additional marinara sauce in a saucepan .
- Serve: Spread 1½ cups of warm marinara on your serving platter. Arrange the chicken atop the sauce. Serve the spaghetti with remaining marinara, and garnish with extra Parmesan and fresh basil leaves .
Servings and timing
- Servings: Makes approximately 8 servings (based on 8 chicken thighs)
- Prep time: About 25 minutes (plus 2 hours to overnight marination)
- Cook time: Approximately 30 minutes, including frying and baking
storage/reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat in a 350 °F oven for about 10–15 minutes to preserve crispiness and melt the cheese nicely.
FAQs
1. Can I use boneless, skinless chicken instead of bone-in, skin-on thighs?
Yes, but they may cook faster and be less juicy. Adjust cooking times to avoid overcooking.
2. What can I use if I don’t have buttermilk for the marinade?
You can substitute with milk mixed with a tablespoon of lemon juice or vinegar, although buttermilk provides better tenderizing effects.
3. Can I bake the chicken instead of frying it?
Yes. For a lighter version, spray breaded chicken with cooking spray and bake at 425 °F for about 25 minutes, flipping halfway.
4. What type of oil is best for frying?
A neutral, high-smoke-point oil like vegetable, canola, or peanut oil is ideal.
5. How can I tell when the chicken is done?
Check with an instant-read thermometer; the internal temperature should be at least 165 °F.
6. Can I make this ahead of time?
You can marinate the chicken the day before. For best texture, add sauce and cheese just before baking.
7. What’s the best cheese for topping?
Mozzarella provides creamy meltiness; Parmesan adds flavor. You can adjust ratios to your preference.
8. Can I use homemade marinara sauce?
Absolutely—homemade or store-bought both work beautifully.
9. Is it necessary to drain the chicken after frying?
Yes. Resting on a cooling rack helps maintain crispiness by letting excess oil drain off.
10. What sides go well with this dish?
Garlic bread, a fresh green salad, or roasted vegetables pair especially well to complete the meal.
Conclusion
Southern Fried Chicken Parmesan is a magnificent fusion of two beloved comfort-food classics—Southern fried chicken and Chicken Parmesan. With its crispy exterior, tender meat, tangy sauce, and melted cheese, it offers a soul-satisfying experience ideal for family dinners or gatherings. Plus, it’s customizable, approachable, and utterly delicious. I hope this article inspires you to give this indulgent dish a try in your kitchen!
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