Recipe By Ricky Toms
Published Jun 8th
Rick’s Best Chicken Parmesan
Prep 15m Cook 8m Additional 2m Ready In 25m
Servings 4 servings Calories 304.4

Crunchy chicken Parmesan that your family will love. Everyone I have made this for has told me it’s the best chicken Parmesan ever. Serve over your favorite pasta with your favorite sauce (I use marinara). Sometimes I sprinkle mozzarella cheese over my chicken as well as the Parmesan. I also garnish with chopped fresh basil.

Recipe Ingredients

  • 4 skinless, boneless chicken breasts
  • ¼ cup all-purpose flour
  • ¼ cup crushed fish-shaped crackers (such as Goldfish®)
  • 3 tablespoons grated Parmesan cheese, divided
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 eggs
  • ¾ cup vegetable oil

Cooking Directions

  1. 1 Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness.
  2. 2 Combine flour, crackers, 1 1/2 tablespoons Parmesan cheese, garlic powder, salt, and pepper in a resealable plastic bag.
  3. 3 Beat eggs in a shallow bowl. Dip chicken breasts into eggs to coat; place in flour mixture and seal bag. Toss chicken in the flour mixture until well covered.
  4. 4 Heat oil in a skillet over high heat. Add chicken breasts; cook until underside is browned and crispy, 4 to 5 minutes. Flip; sprinkle 1 teaspoon Parmesan cheese over each chicken breast. Spoon hot oil over cheese until melted. Drain on paper towels for 2 to 3 minutes before serving.

Nutrition Facts

  • Calories 304.4
  • Carbohydrate 19.4 g
  • Cholesterol 165.5 mg
  • Fat 9.6 g
  • Fiber 0.9 g
  • Protein 32.8 g
  • Saturated Fat 2.7 g
  • Sodium 553.2 mg
  • Sugar 1.5 g

Chef's Notes

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.


  1. Chicken was very moist. True to recipe 5 minutes a side. I used Italian bread crumbs instead of crackers. Yum!
  2. Great would not change the recipe. Fried 4 min. flipped and fried 3 min. Very moist!!!
  3. Only thing I added was the flour suggestion from another review. The chicken was wonderful. It was crisp and flavorful. I will definitely use this recipe again! Thank you!
  4. I used regular cheese flavored crackers and although it was fantastic I will be experimenting with other flavor crackers next time. I served it over garden rotini with marinara sauce but any pasta and sauce combo would complement this chicken.
  5. I ended up needing a little more flour and goldfish crackers but other than that this recipe was perfect. I used the regular cheese crackers and the flavor definitely came out. It would be interesting to experiment with other flavors like pizza. Regardless this was fast easy full of flavor and one I would make - Read more ...