Crispy Chicken Parmigiana (Pub Style) Recipe

If you are craving a dish that hits every note from crunchy to gooey, look no further than Crispy Chicken Parmigiana (Pub Style). This recipe brings together perfectly juicy chicken breasts, a lusciously rich homemade marinara sauce, and a blend of cheeses that melt and stretch like a dream. Every bite offers a delightful contrast of textures and deep flavors, capturing the nostalgic pub favorite in your own kitchen with a dash of classic comfort and a sprinkle of love.

Ingredients You’ll Need

These ingredients are straightforward, but each one plays a star role in building the texture, flavor, and vibrant color you want in the perfect Crispy Chicken Parmigiana (Pub Style). From the crispy coating to the tangy sauce and gooey cheese, everything works in harmony.

• Olive oil: The base for your marinara, bringing out sweet onion and garlic flavors.
• Brown onion: Adds subtle sweetness and body to the sauce.
• Garlic cloves: Essential for that aromatic kick in both sauce and seasoning.
• Tomato paste: Concentrates deep tomato flavor and richness.
• Italian herb mix: Infuses a classic blend of dried herbs, elevating the sauce.
• Salt: Brings out natural flavors and balances sweetness in the sauce and chicken.
• Crushed tomatoes or passata: Forms the luscious base of your marinara sauce.
• Fresh basil: Adds freshness and color to the sauce.
• Chicken breasts (boneless, skin off): The star protein that becomes irresistibly juicy and crispy.
• Sea salt flakes: Perfect for seasoning chicken and helping it crisp up beautifully.
• Garlic powder: Boosts garlicky undertones in the chicken coating.
• Smokey or sweet paprika: Adds a subtle warmth and color to the crust.
• Breadcrumbs: The crucial crunchy layer for that delightful pub-style texture.
• Parmesan cheese (optional): A salty addition to the breadcrumb mix intensifying savory notes.
• All-purpose flour: Helps create that essential base for chicken coating adhesion.
• Eggs (whisked): The glue that makes the crispy crust stay put.
• Canola or vegetable oil: For frying chicken to golden, crunchy perfection.
• Cheddar cheese (grated): Adds sharp, melty flavor to the topping.
• Mozzarella cheese (grated): For that iconic stretchy cheese pull.
• Parsley or basil: For a fresh, bright finishing touch.

How to Make Crispy Chicken Parmigiana (Pub Style)

Step 1: Make the Marinara Sauce

Start by heating olive oil in a large saucepan and sautéing finely chopped brown onion and garlic until fragrant and softened. Adding tomato paste now helps deepen the flavor as it starts to bubble gently. Stir in your canned crushed tomatoes or passata with Italian herb mix, salt, and fresh basil, then lower the heat and let the sauce simmer covered for about 10 minutes. This slow simmer allows the sauce to thicken and intensify, creating the rich base that will perfectly complement your crispy chicken.

Step 2: Prepare the Chicken

Take your chicken breasts and carefully slice through the middle without cutting all the way through, so the chicken opens like a large flap. Salt both sides generously with sea salt flakes and chill in the fridge for 20 minutes to an hour. This resting step is key to encouraging a crispier outer layer when frying. After resting, pat them dry and season with garlic powder and paprika for an added layer of flavor.

Step 3: Set Up the Breading Station

Mix breadcrumbs and Parmesan cheese on a plate to create your crispy coating blend. In two separate dishes, place the all-purpose flour and whisked eggs. This classic three-step breading process ensures each chicken piece becomes perfectly coated with a crispy crust that locks in juiciness.

Step 4: Coat the Chicken

Dip each chicken breast into the flour and gently shake off excess before dipping into the whisked egg, letting any extra drip away. Finally, press into the breadcrumb mixture, making sure it’s thoroughly coated. Place each coated breast on a plate and repeat until all are ready for frying.

Step 5: Fry the Chicken

Heat canola or vegetable oil in a deep pan to about one-third full and test if it’s hot enough by dipping a wooden spoon end and watching for bubbles. Fry two chicken breasts at a time over medium heat, cooking each side for about 3 to 4 minutes until golden brown and the internal temperature reaches 165°F (73°C). Transfer the cooked chicken to a paper towel-lined tray to absorb excess oil.

Step 6: Bake with Sauce and Cheese

Place the fried chicken breasts on a baking tray, spoon over the homemade marinara sauce, and evenly sprinkle the cheddar and mozzarella cheese blend on top. Bake in a preheated oven at 180°C (350°F) until the cheese melts and turns golden. Let the finished chicken rest for 5 minutes before serving to prevent burning your mouth and to allow flavors to meld beautifully.

How to Serve Crispy Chicken Parmigiana (Pub Style)

Garnishes

A sprinkle of freshly chopped parsley or basil over the crispy and cheesy chicken adds a burst of color and fresh herbal notes that brighten the dish. Don’t underestimate how these simple garnishes elevate both the visual appeal and flavor complexity of your Crispy Chicken Parmigiana (Pub Style).

Side Dishes

Classic pub sides like golden chips (fries), a simple garden salad, or even garlic bread make fantastic companions. The richness of the chicken and sauce pairs beautifully with fresh or crispy sides that offer contrast and balance.

Creative Ways to Present

Try serving your Crispy Chicken Parmigiana (Pub Style) stacked on toasted ciabatta or crusty rolls for a hearty sandwich. Alternatively, slice the chicken and serve over a bed of spaghetti tossed lightly with olive oil, letting the marinara sauce tie everything together for an impressive yet comforting meal.

Make Ahead and Storage

Storing Leftovers

You can store leftover Crispy Chicken Parmigiana (Pub Style) in an airtight container in the refrigerator for up to three days. Keeping it sealed well ensures the chicken stays moist, and the flavors remain fresh.

Freezing

If you want to save some for later, freeze the cooked chicken with sauce and cheese in a sturdy container or wrapped tightly in foil and plastic wrap. It should keep well in the freezer for up to three months without sacrificing much of its delicious quality.

Reheating

To reheat, it’s best to use an oven or toaster oven at a moderate temperature to help restore the crispy texture on the chicken and melt the cheese without making the dish soggy. Avoid microwaving as it can make the crust soft and rubbery.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add extra juiciness and flavor but might require a slightly longer cooking time. Just make sure they are boneless and skin-off for the best pub-style texture.

Is panko better than regular breadcrumbs for this recipe?

Either works well for your Crispy Chicken Parmigiana (Pub Style). Regular breadcrumbs give a denser crust, while panko can make the coating lighter and crispier. It’s all about your personal preference.

Can I prepare the marinara sauce ahead of time?

Yes, homemade marinara sauce is perfect for making a day or two in advance. In fact, letting the flavors mellow in the fridge often enhances the taste when served with the chicken.

What cheese blend works best for the topping?

A combination of mozzarella for stretch and cheddar for sharpness creates that classic pub-style topping. Freshly grated cheese makes all the difference in melt and flavor compared to pre-grated options.

How do I know when the chicken is cooked through?

Use a meat thermometer to check for an internal temperature of 165°F (73°C). The crust should be golden and crisp, and the chicken juicy inside.

Final Thoughts

I can’t recommend enough rolling up your sleeves to make this Crispy Chicken Parmigiana (Pub Style) yourself. It’s a crowd-pleaser that combines nostalgic pub charm with homemade goodness you’ll want to share over and over again. Once you taste that perfect crunch paired with a gooey cheesy topping and fresh sauce, you’ll understand why this recipe earns a special place in the heart of every food lover.