I Tested Everyones Chicken Parm - Mythical Kitchen, Adam Ragusea, Tasty, Alton Brown
I Tested EVERYONES Chicken Parm - Mythical Kitchen, Adam Ragusea, Tasty, Alton Brown is a medium Italian-American recipe that serves 4. 650 calories per serving. Recipe by David Seymour on YouTube.
Prep: 25 min | Cook: 35 min | Total: 1 hr 15 min
Cost: $17.30 total, $4.33 per serving
Ingredients
- 2 pounds Chicken Breasts (skinless, boneless; pounded to an even ½‑inch thickness)
- 2 tablespoons Kosher Salt (for dry brine)
- 1 teaspoon Black Pepper (freshly ground)
- 1 cup All-Purpose Flour (seasoned with 1 tsp salt)
- 2 large Egg Whites (separated from yolks)
- 2 cups Plain Breadcrumbs (fine texture)
- 1 cup Pecorino Romano Cheese (freshly grated)
- 2 cups Low-Moisture Mozzarella (shredded)
- 2 cups Olive Oil (for deep frying; medium‑high heat)
- 28 ounces Canned Crushed Tomatoes (San Marzano preferred)
- 4 cloves Fresh Garlic (minced)
- 1 teaspoon Granulated Sugar (balances acidity)
- ¼ cup Fresh Basil (chopped)
- 2 tablespoons Unsalted Butter (cut into pieces; added to sauce at end)
- ¼ teaspoon Crushed Red Pepper Flakes (optional for heat)
- 1 teaspoon Dried Parsley (garnish)
Instructions
Dry Brine the Chicken
Pat the chicken breasts dry, sprinkle evenly with kosher salt, and place uncovered on a rack in the refrigerator for at least 30 minutes. This draws out surface moisture for a drier crust.
Time: PT5M
Set Up Dredging Stations
In three shallow bowls, place seasoned flour, beaten egg whites, and a mixture of plain breadcrumbs combined with grated Pecorino Romano (about 1 cup breadcrumbs + 1 cup Pecorino).
Time: PT5M
Prepare the Tomato Sauce
Heat a saucepan over low heat. Add crushed tomatoes, minced garlic, sugar, a pinch of crushed red pepper flakes, and a drizzle of olive oil. Simmer gently, stirring occasionally, for about 20 minutes until slightly thickened. Finish by stirring in butter and half of the chopped fresh basil.
Time: PT25M
Temperature: Low
Heat Oil for Frying
Fill the deep frying pan with olive oil to a depth of about 1‑1½ inches. Heat to 350°F (175°C). Use a thermometer to maintain temperature.
Time: PT5M
Temperature: 350°F
Dredge and Fry the Chicken
Pat each brined chicken piece dry. Dredge first in flour, shaking off excess, then dip in egg whites, and finally coat with the Pecorino‑breadcrumb mixture, pressing gently to adhere. Carefully lower the pieces into hot oil and fry 4‑5 minutes per side, or until internal temperature reaches 165°F and the crust is deep golden.
Time: PT10M
Temperature: 350°F
Drain and Rest
Transfer fried chicken to the wire rack set over the baking sheet to drain excess oil. Let rest for 2 minutes.
Time: PT5M
Add Mozzarella
Evenly sprinkle shredded low‑moisture mozzarella over each chicken piece while still hot.
Time: PT2M
Broil to Finish
Place the cheese‑topped chicken on the baking sheet and broil on high for 4‑5 minutes, or until the mozzarella is bubbly and lightly browned.
Time: PT5M
Temperature: Broil
Plate and Garnish
Spoon a generous ladle of the simmered tomato sauce onto each plate, place the broiled chicken on top, then drizzle with a little more sauce. Finish with a sprinkle of fresh grated Pecorino Romano and chopped fresh basil.
Time: PT2M
Nutrition Facts
- Calories
- 650
- Protein
- 45g
- Carbohydrates
- 30g
- Fat
- 35g
- Fiber
- 2g
Dietary info: Contains gluten, Contains dairy, Contains eggs
Allergens: Dairy, Gluten, Eggs
Ingredient Substitutions
- Instead of Chicken Breasts: Turkey Breast
- Instead of Kosher Salt: Sea Salt
- Instead of Black Pepper: White Pepper
- Instead of All-Purpose Flour: Cake Flour
- Instead of Egg Whites: 2 whole eggs (less crisp)
- Instead of Plain Breadcrumbs: Panko Breadcrumbs
- Instead of Pecorino Romano Cheese: Parmesan Cheese
- Instead of Low-Moisture Mozzarella: Whole Milk Mozzarella
- Instead of Olive Oil: Vegetable Oil
- Instead of Canned Crushed Tomatoes: Diced tomatoes blended
- Instead of Fresh Garlic: Garlic powder (1 tsp)
- Instead of Granulated Sugar: Honey (½ tsp)
- Instead of Fresh Basil: Dried basil (1 tsp)
- Instead of Unsalted Butter: Margarine
- Instead of Crushed Red Pepper Flakes: Cayenne pepper (¼ tsp)
- Instead of Dried Parsley: Fresh parsley (1 tbsp)
Equipment Needed
- Deep Frying Pan or Dutch Oven
- Wire Rack
- Large Baking Sheet
- Mixing Bowls
- Meat Pounder or Heavy Skillet
- Tongs
- Saucepan
- Grater
- Ladle or Spoon
Critical Steps — Do Not Skip
- Dry brining the chicken to remove surface moisture
- Maintaining oil temperature at 350°F for a crisp crust
- Using egg whites in the dredging station for extra crunch
- Broiling just long enough to brown cheese without overcooking the chicken
Chef Tips from the Video
- Use a kitchen scale for the chicken to ensure even cooking.
- Add a pinch of dried oregano to the breadcrumb mixture for extra aroma.
- For an extra crunch, mix a handful of crushed salt‑and‑vinegar chips into the breadcrumb blend (Alton Brown’s twist).
Troubleshooting
Breaded coating falls off after frying.
Make sure the chicken is patted completely dry before dredging and press the breadcrumb mixture firmly onto the surface.
Chicken is soggy inside.
Maintain oil at 350°F; if the oil is too cool, the crust absorbs oil and the interior stays undercooked. Finish cooking under the broiler if needed.
Cheese becomes rubbery instead of melty.
Use low‑moisture mozzarella and broil only until just bubbly and lightly browned; over‑broiling makes it dry.
Storage
Refrigerator: Store sauce in an airtight container for up to 3 days. Fried chicken is best eaten same day; leftovers can be refrigerated for 2 days and reheated in a hot oven to retain crispness.
Freezer: Freeze the sauce in freezer‑safe bags for up to 2 months. Uncooked, brined chicken pieces can be frozen raw; thaw fully before frying.
Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the tomato sauce a day ahead; reheat gently before serving.
- Dry brine the chicken up to 4 hours in advance; keep uncovered in the fridge.
- Grate Pecorino and shred mozzarella ahead of time and store in airtight containers.
Frequently Asked Questions
What is the cultural significance and history of Chicken Parmesan in Italian‑American cuisine?
Chicken Parmesan, or Chicken Parmigiana, originated in the United States as an Italian‑American adaptation of the traditional eggplant parmigiana. Immigrants combined familiar Italian flavors—tomato sauce, mozzarella, and Parmesan—with locally abundant chicken, creating a comfort‑food staple that symbolizes the melding of Italian heritage with American abundance.
What are the traditional regional variations of Chicken Parmesan in Italian‑American cuisine?
In the Northeastern U.S., especially New York, Chicken Parmesan is often served over spaghetti. In the Midwest, it may be topped with a blend of mozzarella and provolone. Some Southern versions add a splash of hot sauce to the tomato base, while West Coast chefs sometimes incorporate fresh herbs like basil and oregano for a lighter profile.
How is Chicken Parmesan traditionally served in Italian‑American households?
The classic presentation plates a generous spoonful of simmered tomato sauce on the plate, places the golden‑crusted chicken on top, then blankets it with melted mozzarella and a sprinkle of grated Pecorino. It is commonly accompanied by a side of pasta, garlic bread, or a simple green salad.
During which occasions or celebrations is Chicken Parmesan traditionally enjoyed in Italian‑American culture?
Chicken Parmesan is a popular main‑course for family gatherings, Sunday dinners, and holiday meals such as Christmas Eve or Thanksgiving as a hearty, crowd‑pleasing dish. Its comforting flavors also make it a favorite for casual weekend meals and pot‑luck events.
What authentic traditional ingredients are essential for a classic Italian‑American Chicken Parmesan versus acceptable substitutes?
Authentic ingredients include boneless chicken breast, a breadcrumb coating mixed with Pecorino Romano, low‑moisture mozzarella, San Marzano crushed tomatoes, fresh garlic, and fresh basil. Acceptable substitutes are panko for breadcrumbs, Parmesan for Pecorino, and any high‑quality canned tomatoes if San Marzano are unavailable.
What other Italian‑American dishes pair well with Chicken Parmesan?
Pairs beautifully with classic spaghetti marinara, creamy fettuccine alfredo, garlic‑butter sautéed green beans, or a crisp Caesar salad. A side of roasted garlic bread or a simple arugula salad with lemon vinaigrette balances the richness of the dish.
What are the most common mistakes to avoid when making Crispy Chicken Parmesan at home?
Common errors include skipping the dry brine, which leads to a soggy crust; frying at too low a temperature, causing excess oil absorption; and over‑broiling, which makes the cheese rubbery. Also, using wet breadcrumbs or not pressing the coating firmly can cause it to fall off.
Why does this Chicken Parmesan recipe use egg whites in the dredging station instead of whole eggs?
Egg whites create a lighter, drier binder that promotes a crispier crust compared to whole eggs, which add extra fat and moisture. The protein in egg whites helps the breadcrumb‑cheese mixture adhere firmly without becoming soggy.
Can I make the Crispy Chicken Parmesan ahead of time and how should I store it?
Yes. The tomato sauce can be prepared up to three days ahead and refrigerated. Brined chicken can be kept uncovered in the fridge for up to four hours before cooking. After frying, store the chicken in a single layer on a wire rack in the fridge and re‑heat in a hot oven (375°F) to restore crispness before adding fresh cheese and broiling.
What does the YouTube channel David Seymour specialize in?
The YouTube channel David Seymour focuses on fun, competitive cooking challenges, recipe breakdowns, and taste‑test comparisons. David often pits famous chefs or popular cooking brands against each other while providing detailed technique explanations and entertaining commentary.
How does the YouTube channel David Seymour's approach to Italian‑American cooking differ from other cooking channels?
David Seymour blends humor with rigorous side‑by‑side testing of multiple chefs' versions of the same dish, highlighting subtle technique differences. Unlike many channels that present a single recipe, David’s format emphasizes comparative analysis, audience interaction, and real‑world practicality for home cooks.
Last updated: August 24, 2026
