Chicken Parmesan

Hey guys! I made this for dinner a couple of nights ago. I got some chicken thighs super cheap this past weekend at Publix. I was thinking of a way to make them and spied some slices of mozzarella in the fridge, so I changed up my regular Parmesan recipe just a bit. The pieces were a little uneven, so at the end, the bigger pieces had to be cooked more, but otherwise, it was fantastic! I paired it with some jarred pasta and ziti noodles. My family was super happy =)

Chicken Parmesan


5 chicken thighs, bone in, skin on
2 cups all-purpose flour, seasoned with salt and pepper
4 eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups mixed Panko and Italian bread crumbs
1 cup vegetable oil or pure olive oil
2 jars of your favorite marinara sauce(or homemade
1 pound fresh mozzarella, thinly sliced
1 pound noodles- I used ziti
1 cup buttermilk (you can make your own buttermilk substitute by adding 1 tablespoon of lemon juice or cider vinegar to 8 oz of milk)
about a tablespoon of paprika
Salt and freshly ground black pepper


Dry your chicken and put it in your buttermilk and let sit for about 15-30 minutes. Preheat oven to 350.

Take it out of the milk and season the chicken on both sides with paprika, salt and pepper. Dredge each piece in the flour (with more paprika, salt, and pepper), then dip in the egg, then dredge on both sides in the bread crumbs. Shake off any excess in each step.

Add oil to a large cast iron pan. Add each piece and cook until golden brown on both sides, about 4 minutes per side. Cook the chicken in batches or use 2 pans if needed. Transfer to a baking sheet or casserole dish. img_9540

Cook the chicken until the internal temperature is 160. Then place a bit of sauce, a few slices of the mozzarella, and salt and pepper. Bake in the oven until the chicken is cooked through, 165, and the cheese is melted, about 10 more minutes. Remove from the oven. While your chicken is cooking in the oven, cook your pasta. Enjoy!


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