This is probably my dad’s favorite dish of all time – and probably mine too. And who can blame us? There’s something classically delicious about italian fried chicken smothered in cheese and tomato sauce on top of a bed of pasta… Not quite as romantic sounding as chicken parmigiana, hmm? Still, a classic, and thus one of the first I had to make for the blog.
- chicken breasts
- 1 cup italian style breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/2 cup flour
- 2 cups + 2 Tbsp. buttermilk
- 2 cups shredded mozzarella cheese
- 2 cups marinara or tomato sauce
- 8 oz. angel hair pasta (or thin spaghetti)
- oil for frying
- Pound out chicken breasts until they're about 1/2" thick.
- Soak chicken breasts in buttermilk for at least 20 minutes, or in the refrigerator up to 12 hours.
- Combine breadcrumbs, parmesan cheese, and flour in a large bowl or plate with deep edges. Add 2 Tbsp. buttermilk and stir - it should be clumpy.
- Wipe excess buttermilk from chicken before breading. Place 1 breast at a time in breadcrumb mixture and press gently, then flip it and repeat until it's completely coated.
- Heat a few inches of oil in a pan with deep edges over medium heat. Fry breasts for 3 - 5 minutes per side.
- Place fried chicken in a baking dish and cover with tomato sauce and cheese. Bake at 350° for 10 minutes.
- Serve over a bed of hot pasta.