Perfect Homemade Chicken Parmesan

Once the bacon becomes crispy or develops color, add in Fresno or Thai chiles, red pepper flakes, and garlic cloves. Continue cooking over medium heat until fragrant and toasted.

Scoop out the solids and leave the oil behind. Place on a cutting board and finely chop, then place back into the pan and add San Marzano tomatoes. Season to taste with salt and pepper, and a pinch of sugar. Mix together and let it simmer for 15 minutes stirring occasionally.

While simmering, optionally add in thyme and Parmigiano Reggiano mixing to fully combine. Pour into a bowl and set aside.

Butterfly chicken breasts by carefully cutting in half but not all the way through.  Place a piece of plastic wrap over the chicken and flatten until slightly thinner than ½”.

In 3 separate bowls, place panko bread crumbs, eggs with a splash of water, beaten together, and flour with kosher salt and cracked black pepper whisked together.

Toss the chicken into the flour, shaking the excess off, dipping to coat thoroughly in the egg wash, then drop into the panko bread crumbs and coat thoroughly while pressing into the chicken. Place to the side and repeat with the rest. (Dry hand, wet hand)

In a large deep pan or 12” cast iron skillet, fill about halfway with high heat oil, heating over medium heat until it reaches 350℉.

Slowly drop the chicken breast facing away into the oil fry on one side for 3-5 minutes until crispy golden brown, flip and fry for an additional 3-5 minutes. The internal temperature should be 165℉. Place on a wire rack in a rimmed baking sheet to cool. Rinse and repeat.

After the chicken is fried, grate mozzarella cheese and Parmigiano Reggiano in a large bowl and toss to mix.

Place the crispy chicken pieces on a foil-lined baking sheet, cover each piece generously with the sauce and generously with the cheese mixture.

Place into a broiler for 5-8 minutes or until everything is completely melted or the cheese is a golden brown.

Plate and enjoy.