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+ servings
chicken parm sandwich on a cutting board with mozzarella, sauce and fresh basil.

Best Chicken Parm Sandwich

Amanda
This is the BEST chicken parm sandwich, made easily at home. Crispy seasoned chicken is topped with rich marinara sauce, melty mozzarella and fresh basil on toasted garlic bread.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 4 servings
Calories 844 kcal

Ingredients
  

  • ½ cup all purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 large eggs
  • 1 Tablespoon water
  • ¾ cup Italian breadcrumbs
  • ¼ cup grated parmesan cheese
  • 4 each thinly sliced chicken breasts 4-6 ounces each
  • 1 cup old school italian gravy or marinara sauce
  • 3-4 cups vegetable oil for frying
  • 4 ounces fresh mozzarella cut into 4 slices
  • 4 each brioche buns or hamburger buns
  • 2 Tablespoons unsalted butter
  • teaspoons garlic salt
  • fresh basil leaves optional

Instructions
 

  • In a bowl or shallow dish, whisk together the flour with the salt and pepper and set aside.
  • In a second bowl or shallow dish, scramble the eggs together with the water and set aside.
  • In a third bowl or shallow dish, mix the Italian breadcrumbs with the parmesan cheese and set aside.
  • In a deep sided pot over medium heat on the stove top or in a deep fryer, heat the oil to 350˚.
  • While the oil is heating, dip each chicken breast into flour mixture to coat, shake the excess flour from it and move it to the egg mixture. Flip the chicken over to coat it with the egg, let the excess mixture drip from the chicken and move it to the bread crumb mixture. Flip to coat, gently pressing the breadcrumbs into the chicken. Repeat with the remaining pieces of chicken, placing them in an even layer on a rack or plate until all pieces are breaded.
  • Working just a piece or two at a time, fry the chicken in the hot oil for 3-5 minutes on each side until the internal temperature reads 165˚ when checked with a kitchen thermometer.
  • Remove the fried chicken from the hot oil, using a slotted spoon and place them on a cooling rack or paper towels to allow the excess oil to drain from them. Repeat with the remaining pieces until all of the chicken has been cooked.
  • Preheat the broiler in the oven and place the fried chicken on a sheet pan lined with parchment paper or on a rack.
  • Top each piece of chicken with 2 Tablespoons of sauce and a slice of mozzarella cheese and place under the broiler for 2-3 minutes until the cheese is melted and slightly browned.
  • Spread both insides of the buns with butter and sprinkle lightly with garlic salt. Place the buns cut side up on a sheet pan lined with parchment paper and place under the broiler for 1-2 minutes until lightly browned.
  • Spread each bottom bun with another 2 Tablespoons of sauce, top with a piece of fried chicken, fresh basil and then finally the top bun.

Notes

  • Make sure to coat each piece of chicken completely in each step in the breading process, then shake or let the excess mixture drip off before going on to the next step in breading so the breading doesn't get too thick
  • Use tongs to transfer the chicken in between the steps in the breading process so that your fingers don't get coated with the mixture.
  • Use an infrared thermometer to check the oil to make sure it stays at 350˚ during the frying process. This will help to make sure the chicken doesn't burn or cook too slowly.
  • Fry the chicken one or two at a time so the pan doesn't get crowded and bring down the temperature of the oil.
  • Always make sure chicken is cooked to an internal temperature of 165˚ when checked with a kitchen thermometer.
  • Let the chicken drain on a rack or pat with a paper towel to remove any excess oil so the sandwiches aren't overly greasy.
  • Keep an eye on the chicken and buns when they are under the broiler so that the cheese and bread do not burn.
 

Substitutions and Variations

  • Chicken - Thinly sliced boneless skinless chicken breasts or cutlets work great for this recipe. Larger pieces of chicken breast can be sliced in half or pounded out with a meat mallet to make them thinner. Chicken thighs may also be used, if desired.
  • Breadcrumbs - Plain or panko breadcrumbs may also be used as well and seasoned with Italian seasoning.
  • Cheese - A fresh mozzarella ball, pre-sliced mozzarella or provolone cheese can be used for this sandwich.
  • Sauce - My old school Italian gravy recipe is the perfect tomato sauce for these chicken parm sandwiches. Your favorite store bought marinara sauce may also be used.
  • Basil - The fresh basil on this sandwich adds a bright fresh flavor. It is optional and can be omitted if needed. Basil pesto would also be a great addition in place of the fresh basil leaves.
  • Buns - Brioche buns are soft and buttery and pair perfectly with the crispy chicken. A ciabatta roll, french rolls or hamburger buns can also be used.
  • Dairy Free - The parmesan and mozzarella cheese can be substituted with dairy free alternatives or omitted from the recipe.
  • Gluten Free - Use gluten free italian breadcrumbs and gluten free buns, or serve these sandwiches on lettuce wraps.
 

Make Ahead and Storage Instructions

The chicken can be breaded and stored on a rack over a sheet pan, wrapped in plastic wrap in the refrigerator, up to 8 hours ahead of time. Follow the remaining directions for cooking and building the sandwiches, as instructed.
Leftovers will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the microwave or oven, separately from the buns, until heated through. They also can be crisped up under the broiler in the oven, an air fryer or toaster oven.

Nutrition

Serving: 1sandwichCalories: 844kcalCarbohydrates: 33gProtein: 17gFat: 72gSaturated Fat: 18gPolyunsaturated Fat: 33gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 138mgSodium: 2083mgPotassium: 336mgFiber: 3gSugar: 4gVitamin A: 1033IUVitamin C: 5mgCalcium: 274mgIron: 3mg
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