The Big Parm Recipe

Prep chicken

If chicken breasts are thick, butterfly or pound to an even thickness about 1/2 inch. Pat dry with paper towels and season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Set up breading station

In one shallow bowl combine flour, cornmeal, garlic powder, onion powder, dried oregano, 1 tsp salt and 1/2 tsp black pepper. In a second bowl whisk eggs with buttermilk until combined.

Bread the chicken

Dredge each piece first in the flour mixture, shake off excess, then dip into the egg-buttermilk, then press into the flour mixture again to fully coat. Place on a wire rack while heating oil.

Fry the chicken

Pour vegetable oil into a large skillet to reach about 1/4–1/3 inch depth and heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles and browns within 10 seconds. Fry chicken 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd; fry in batches if needed. Transfer to a paper towel–lined plate then keep warm in a 200°F (95°C) oven on a rack.

While chicken is resting, make the marinara. Heat 1 tbs olive oil in a small saucepan over medium heat. Add chopped onion and cook until softened, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in crushed tomatoes and tomato paste, then add dried basil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar if using. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 10–12 minutes to thicken slightly. Taste and adjust seasoning. Keep warm.

Make the quick pesto while sauce simmers: in a small food processor combine basil leaves, toasted pine nuts, grated Parmesan, garlic clove, salt and pepper. Pulse to a coarse paste then stream in olive oil with the processor running until emulsified to a spreadable consistency. Scrape down sides and taste; adjust salt if needed. If you prefer a thinner pesto, add 1–2 tbs more olive oil.

Preheat oven broiler to high (or oven to 400°F/200°C if using bake). Place fried chicken pieces on a rimmed baking sheet or in an ovenproof skillet.

Spoon 2–3 tbs warm marinara sauce over each piece of chicken, spreading to cover most of the top. Dollop or brush about 1 tbs basil pesto over each (you want a swirl of pesto, not a full coating) so the flavors layer.

Top each with sliced/shredded fresh mozzarella (about 4 oz distributed evenly) and sprinkle the 2 tbs grated Parmesan over the cheese.

Place under the broiler 2–4 minutes until cheese is melted and bubbly and edges lightly browned (watch closely to avoid burning). Alternatively bake at 400°F for 6–8 minutes.

Remove from oven and let rest 2 minutes. Drizzle about 1/2 tbs chili oil over the top of the two pieces (adjust to heat preference). Garnish with fresh basil leaves and a light sprinkle of coarse salt if desired.

Serve immediately. Offer extra marinara and chili oil on the side.