Alton Brown Chicken Parmesan Recipe

This Alton Brown Chicken Parmesan Recipe is a crispy and savory Italian-American classic, which uses salt and vinegar potato chips and San Marzano tomatoes. It’s a restaurant-quality dish, ready in about 1 hour and 55 minutes.

Alton Brown Chicken Parmesan Recipe Ingredients

For the Red Sauce:

• 1/4 cup extra-virgin olive oil
• 6 large garlic cloves, minced
• 4 anchovy filets
• 1/2 teaspoon red pepper flakes
• 2 (28-ounce) cans peeled whole tomatoes, preferably San Marzano, drained
• 2 teaspoons kosher salt
• 1 (2-inch) Parmesan rind

For the Chicken Parm:

• 2 (8-ounce) boneless, skinless chicken breasts, butterflied and pounded to 1/8-inch thick
• 2 teaspoons kosher salt
• 1 1/2 cups salt and vinegar potato chips, crushed (not kettle cooked)
• 3/4 cup plain breadcrumbs
• 2 teaspoons dried parsley
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons garlic powder
• 2/3 cup all-purpose flour
• 2 large eggs, beaten
• 4 tablespoons unsalted butter, divided
• 2 tablespoons extra-virgin olive oil, plus more if needed
• 1 cup Red Sauce (from above), divided
• 2 ounces grated low-moisture mozzarella
• 2 ounces grated Italian fontina
• Fresh chopped flat-leaf parsley, for garnish

How To Make Alton Brown Chicken Parmesan Recipe

1. Make the red sauce: Heat olive oil in a saucepan over medium heat. Cook garlic until just browned, then add anchovies and red pepper flakes. Stir until anchovies dissolve. Add tomatoes and salt, break up with spoon, and add Parmesan rind. Simmer on medium-low for 1 hour until thick. Remove rind.
2. Prep the chicken: Cut pounded chicken into 6–8 even pieces. Season with salt and refrigerate for 30 minutes on a rack.
3. Prepare the breading: Crush potato chips and mix with breadcrumbs, parsley, oregano, and garlic powder. Set up three pans: flour, beaten eggs, and breadcrumb mix.
4. Bread the chicken: Blot chicken dry. Dredge in flour, then egg, then breadcrumbs. Place on a rack-lined pan.
5. Cook the chicken: Heat 2 tbsp butter and 1 tbsp olive oil in a sauté pan over medium heat. Sauté half the chicken 2 minutes per side until golden. Repeat with remaining butter, oil, and chicken.
6. Broil the sauce: Spread 3/4 cup of sauce in a 9×13 broiler-safe dish and broil until bubbly and caramelized, about 2 minutes.
7. Assemble and broil: Add chicken in a single layer. Spoon remaining sauce over the top, leaving some spots uncovered. Sprinkle with mozzarella and fontina. Broil until cheese is bubbly and browned, 1–1.5 minutes.
8. Serve: Garnish with parsley and serve hot.

Recipe Tips

• Why use potato chips instead of breadcrumbs?
  They add a tangy crunch and enhance the flavor without needing extra salt.
• Can I skip the anchovies?
  They melt into the sauce and add umami. You won’t taste fishiness, but you can omit if needed.
• How to keep chicken crispy under sauce:
  Leave parts of the chicken exposed when spooning on the sauce before broiling.
• What is fontina cheese good for?
  Fontina melts beautifully and adds a rich, nutty flavor to the cheese topping.
• Can I make the sauce ahead of time?
  Yes, refrigerate it for up to 3 days or freeze for later use.

What To Serve With Chicken Parmesan

Pair this crispy chicken parm with simple, flavorful sides:

• Spaghetti or garlic butter pasta
• Roasted vegetables or steamed broccoli
• Caesar or arugula salad
• Garlic bread or focaccia
• A glass of red wine or sparkling water

How To Store Chicken Parmesan

Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to retain crispness.

Freeze: Freeze unfrosted breaded chicken for up to 2 months. Reheat from frozen and finish with sauce and cheese under the broiler.

Chicken Parmesan Nutrition Facts

• Calories: 520
• Fat: 32g
• Saturated Fat: 12g
• Carbohydrates: 28g
• Protein: 35g
• Sodium: 890mg
• Sugar: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use store-bought marinara instead of homemade sauce?
Yes, but the homemade version has deeper flavor from the anchovies and Parmesan rind.

Can I bake instead of pan-fry the chicken?
Yes, bake breaded chicken at 425ºF for 20 minutes, flipping halfway.

What if I don’t have fontina cheese?
Use more mozzarella or substitute with provolone or Gruyère.

How do I keep the breading from falling off?
Press the breadcrumbs in firmly and let the breaded chicken rest before frying.

Try More Recipes:

• Alton Brown Carrot Cake Recipe
• Alton Brown Taco Seasoning Recipe
• Alton Brown Skirt Steak Recipe