Southern Chicken Parmegian
Experience a mouthwatering twist on a classic Italian favorite with Southern Chicken Parmesan, where crispy fried chicken meets rich marinara and gooey cheese for the ultimate comfort food indulgence. This recipe combines Southern-style buttermilk-marinated chicken, double-coated with a flavorful flour and cornmeal crust, fried to golden perfection. Layered with marinara sauce, a blend of mozzarella and Parmesan, and baked until bubbly, it’s served atop a bed of tender spaghetti for a complete meal. With smoky paprika, garlic powder, and a touch of hot sauce, this dish brings bold flavor to every bite. Perfect for weeknight dinners or special occasions, Southern Chicken Parmesan is a hearty, crowd-pleasing feast that pairs perfectly with fresh basil and a touch of love.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1.5 cups all-purpose flour
- 0.5 cups cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups vegetable oil
- 16 ounces jar of marinara sauce
- 2 cups mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.25 cups fresh basil leaves
- 1 pound spaghetti
- 8 cups water
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet.
In a large bowl, combine buttermilk and hot sauce. Submerge the chicken breasts in this mixture, cover, and refrigerate for at least 30 minutes (or up to 8 hours).
In a shallow bowl, whisk together flour, cornmeal, paprika, garlic powder, onion powder, 1 teaspoon of salt, and black pepper.
Heat vegetable oil in a deep skillet or frying pan to 350°F (175°C).
Remove chicken from the buttermilk mixture, letting excess drip off, and dredge each piece in the flour mixture. Press the coating firmly onto the chicken.
Fry the chicken in batches, 3-4 minutes per side, until golden brown and fully cooked (internal temperature of 165°F or 74°C). Drain on paper towels.
Preheat your oven to 375°F (190°C).
Spread half of the marinara sauce in a large baking dish. Arrange the fried chicken on top, then spoon the remaining marinara sauce over the chicken.
Sprinkle shredded mozzarella over the chicken, followed by the grated Parmesan.
Bake for 15 minutes or until the cheese is melted and bubbly.
While the chicken bakes, bring 8 cups of water to a boil in a large pot, add the remaining salt, and cook the spaghetti until al dente according to the package instructions. Drain the pasta.
Serve the chicken Parmesan over a bed of spaghetti, garnished with fresh basil leaves.
Nutrition Facts
Calories |
2869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.5 g | 306% | |
| Saturated Fat | 44.1 g | 221% | |
| Polyunsaturated Fat | 135.1 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 108.9 g | 40% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 12.4 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 768 mg | 59% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
