Years ago, around 2013, I discovered a parmesan‑crusted chicken idea printed on the back of a breadcrumb packet. It sounded so appealing that I tried it right away.
I picked up the ingredients at the store and was intrigued by the binder: mayonnaise mixed with grated Parmesan. I wondered, “Why use mayo instead of the usual egg wash?” As a relatively new cook at the time, the cheesy mayo binder felt like a creative twist. The original version was baked, which works, but over the years I’ve found frying produces a juicier, crispier result.
After making it often, I developed this recipe and refined the instructions so it’s easy to prepare on a busy weeknight. Below you’ll find the ingredients, step‑by‑step method, tips for success, serving ideas, and storage guidance.
What is Parmesan Crusted Chicken?
Parmesan‑crusted chicken is made from boneless chicken breasts that are seasoned, coated with a cheesy mayo mixture, and then pressed into crunchy breadcrumbs (typically panko mixed with plain breadcrumbs). The Parmesan‑mayo binder creates an extra savory crust that crisps beautifully when fried, while the inside stays juicy. If you want a straightforward, flavorful fried chicken breast that’s quick to make, this recipe is a great option.
What you need:
- Meat: Boneless chicken breast
- Seasonings: Seasoning salt, garlic powder, onion powder, Italian seasoning, and black pepper
- Binder: Mayonnaise and grated Parmesan cheese
- Coating: Panko and plain breadcrumbs
- Oil: Vegetable oil for frying
How to make Parmesan crusted chicken
- Slice each boneless chicken breast thinly—about 1/16 inch thick and 5–6 inches long—so pieces cook quickly and evenly.
- Season both sides of the chicken with the seasoning salt, garlic powder, onion powder, Italian seasoning, and black pepper. Massage the seasonings into the meat for even flavor.
- Place the panko and plain breadcrumbs in a large bowl and stir to combine.
- In a separate bowl, mix the mayonnaise and grated Parmesan until smooth and evenly combined.
- Spread a semi‑thick layer of the cheesy mayo mixture over each piece of chicken, coating both sides.
- Press each coated piece into the breadcrumb mixture, turning and pressing so the crumbs adhere well to both sides.
- Arrange the coated chicken on a cooling rack and let rest for 15–20 minutes so the coating sets (optional but helpful).
- Pour vegetable oil into a large skillet and heat over medium‑high heat until it reaches about 375°F or is hot (about 5 minutes). Medium‑high heat is key to a fast, crispy crust.
- Fry 4–5 pieces at a time, cooking 4–5 minutes per side, until golden brown and cooked through.
- Transfer cooked chicken to a cooling rack to drain and stay crisp.
Tips for best results:
- Dry the chicken: Pat the chicken dry with paper towels before seasoning. Removing excess moisture helps achieve a crisp crust.
- Rest after coating: Let the coated pieces rest 15–20 minutes on a rack so the breadcrumbs adhere to the mayo‑Parmesan mixture.
- Use hot oil: Make sure the oil is at the right temperature before adding chicken; putting food into hot oil is essential to prevent a greasy, soggy coating.
- Maintain temperature: Fry at around 375°F and keep the oil above 350°F while cooking to maintain crispness.
- Don’t overcrowd the pan: Cook 4–5 pieces per batch to avoid temperature drops and excess moisture, which can prevent crisping.
- Clear burnt bits between batches: If the skillet accumulates dark bits after early batches, remove them, add a bit more oil, and bring it back up to temperature before continuing.
Serving suggestions:
- Egg noodles: Buttered, well‑seasoned egg noodles complement the crunchy chicken.
- Mashed potatoes: Creamy mashed potatoes balance the texture of the crisp crust.
- Macaroni and cheese: Stovetop or baked mac and cheese pair naturally with this savory chicken.
- Potato salad: A chilled potato salad is a classic match for fried chicken.
- Green beans: Steamed or sautéed green beans make an easy vegetable side; other green vegetables work well too.
Storage and reheating
- Storage: Place cooled chicken in an airtight container or cover with foil or plastic wrap and refrigerate.
- Freezing: These pieces freeze well. Seal them tightly in a freezer bag to avoid freezer burn.
- Freeze before cooking: You can coat the chicken with the mayo and breadcrumbs, then freeze the raw pieces in a sealed bag to cook later.
- Reheating: Reheat in a 350°F oven on a baking sheet or rack for 15–20 minutes, or until heated through, to preserve crispness.
Frequently Asked Questions
- What can replace the mayo? Sour cream or plain Greek yogurt are good substitutes. The flavor will be slightly different, but both will work as a binder for the Parmesan.
Ingredients (detailed):
- 2 lbs boneless chicken breast
- 1 cup grated Parmesan cheese
- 1 to 1/2 cups mayonnaise
- 1 cup vegetable oil (for frying)
- 2 cups panko breadcrumbs
- 1 to 1/2 cups plain breadcrumbs
- 1 tbsp seasoning salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
Equipment:
- Large skillet for frying
- Cooling rack to rest coated and cooked chicken
- Mixing bowls for the breadcrumbs and the mayo‑Parmesan binder
- Sharp knife for slicing the chicken
- Tongs for flipping the chicken while frying
- Measuring cups and spoons for accuracy
Thanks for reading. This parmesan‑crusted chicken is simple, flavorful, and quick to prepare—perfect for a satisfying weeknight meal. Enjoy!