I Tested EVERYONES Chicken Parm - Mythical Kitchen, Adam Ragusea, Tasty, Alton Brown

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. Add Mozzarella

   Evenly sprinkle shredded low‑moisture mozzarella over each chicken piece while still hot.

   Time: PT2M

8. 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

9. 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