Fried Chicken Parmesan

Contributed by: Chef/Owner Brian Landry

Fried Chicken Parmesan

Recipe type: Yield: 4-6 Prep time: Cook time: Total time:

This dish combines crispy fried chicken pieces with bold Italian flavors.


2                                Chicken – 3 to 3 1/3 pounds each

Chicken Brine

2          C                    Kosher salt

2          C                    Granulated sugar

6                                Bay leaf

2          Gal                  Water


8          cloves             Garlic- crushed

4          T                      Crystal hot sauce

4          sprigs              Thyme

For Frying and Dredging

6          C                      Cornstarch

                                    Peanut or canola oil – for frying

                                    Kosher salt

Red Gravy

(yields 2 gallons)

1           C                     Olive oil

2                                  Onion – chopped

2                                  Carrot – chopped

6          oz                    Tomato paste

3          cans                Tomato – San Marzano peeled, 28 oz can

1/2       C                    Garlic – finely minced

2          sprigs              Basil – fresh

2          t                      Thyme – dry

2          t                      Oregano – dry

2          t                      Red pepper flakes

1          qt                    Water

                                    Kosher salt

                                    Black pepper

To serve

                                    Flat-leaf parsley – chopped


                                    Angel hair pasta


  1. Cut each chicken into 8 pieces: 2 legs, 2 thighs, 2 breasts, and 2 wings. Place the chicken into a 2-gallon container.
  2. Chicken Brine
  3. Combine all ingredients in a large pot and bring to a boil. Boil for 1 minute, stirring to dissolve the salt and sugar. Remove from heat and allow to cool completely, then chill before using. (Brine can be refrigerated for 3 days before using).
  4. Pour the brine over the chicken to cover completely. Refrigerate for 8 hours.
  5. Marinade
  6. Remove the chicken from the brine. Divide the chicken evenly a place into 2 resealable Ziploc or vacuum bags. Divide the garlic, hot sauce, and thyme evenly between the two bags. Place in the water bath and sous vide for 3 hours at 158 Degrees F. Remove bags from the water bath and chill in an ice bath until chicken is cool.
  7. For Frying and Dredging
  8. Heat a tall-sided pot of oil to 375 Degrees F. Place the cornstarch in a large mixing bowl. Remove the chicken from the bags and place them in the mixing bowl. Toss the chicken in the cornstarch until evenly coated. Let sit for 3 minutes. Add battered chicken to the pot and cook 6 to 8 minutes until golden and crispy. Remove the chicken from the pot and place on absorbent paper towels. Sprinkle with kosher salt.
  9. Red Gravy (yields 2 gallons)
  10. Heat up a large 3-gal pot on medium-high heat.  Add olive oil, onions, and carrots and cook until they start to brown. Add the tomato paste and saute until dark red being careful not to burn.   Add the tomatoes with their juices to deglaze the pan.  Add the garlic, herbs, chili flakes, and water. Simmer for about an hour until the sauce begins to sweeten and become less acidic. Season with salt and pepper.
  11. To serve
  12. On a large serving platter, ladle red gravy to cover the bottom of the platter. Arrange the chicken on the serving platter. Sprinkle the chopped parsley over the chicken then top with freshly grated parmesan using a Microplane grater. Serve with a side of angel hair pasta.

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