Introduction

Sesame Seed-Crusted Chicken Parm offers a delicious twist on a classic favorite. The nutty sesame crust adds a wonderful crunch, while a spicy harissa-infused marinara and melty provolone cheese bring bold flavors to every bite. This dish is perfect for a satisfying weeknight dinner or impressive weekend meal.

A close-up view shows a thick golden-brown crispy fried chicken piece coated with sesame seeds as the bottom layer, topped with a bright red tomato sauce layer that peeks through under a thick, melted creamy white cheese layer. A few dark green basil leaves are placed on top as garnish. The piece is being held by a silver spatula over a white baking dish, which has smears of tomato sauce and melted cheese inside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (8-oz.) boneless, skinless chicken breasts

1 cup buttermilk

1/4 cup Dijon mustard

3 1/2 teaspoons kosher salt, divided

1 cup sesame seeds

3/4 cup (90 g) all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

3/4 cup finely grated Parmesan, divided

1/2 to 1 cup peanut or vegetable oil

4 cups store-bought or homemade marinara sauce

1 tablespoon plus 1 1/2 teaspoons harissa paste

1/2 teaspoon crushed red pepper flakes

5 1/2 cups shredded provolone

1/4 cup torn fresh basil

Instructions

Step 1: Place one chicken breast on a cutting board. Using a sharp chef’s knife held parallel to the board, slice into the thickest side three-quarters of the way through. Open the top piece like a book and continue cutting until the breast is divided into two thinner cutlets. Place a cutlet between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until 1/4 inch thick. Repeat with the second chicken breast.

Step 2: In a large bowl, whisk together buttermilk, Dijon mustard, and 2 teaspoons kosher salt. Add the chicken cutlets and turn to coat. Cover and refrigerate for at least 1 hour or up to overnight.

Step 3: In a large shallow bowl, whisk sesame seeds, flour, cornstarch, baking powder, 1/2 cup Parmesan, and 1 1/2 teaspoons kosher salt. Add 2 tablespoons of the buttermilk mixture and use clean fingers to mix until pea-sized clumps form.

Step 4: Place a wire rack on a large baking sheet. Remove one chicken cutlet from the buttermilk, letting excess drip off. Press the cutlet into the sesame mixture, turning to coat and gently pressing to adhere. Transfer to the prepared rack. Repeat with the remaining cutlet.

Step 5: Line a second baking sheet with paper towels. Heat 1/2 cup oil in a large high-sided skillet over medium heat until hot (oil will bubble vigorously when a pinch of breading is added). Carefully lower the chicken into the oil and fry, turning halfway through, until golden and cooked through, about 4 minutes per side. Transfer to paper towels to drain and season with salt. Repeat with remaining chicken, adding more oil as needed.

Step 6: Preheat the broiler. In a medium bowl, mix marinara sauce, harissa paste, and crushed red pepper flakes. Spread one-third of the sauce in a large baking dish. Arrange the fried chicken slightly overlapping in the dish, then top with the remaining sauce. Sprinkle evenly with the shredded provolone and remaining 1/4 cup Parmesan.

Step 7: Broil, watching closely, until the cheese is bubbly and golden in spots, about 5 to 6 minutes. Let the dish cool slightly before topping with torn fresh basil. Serve warm.

Tips & Variations

For a milder flavor, reduce or omit the harissa paste and crushed red pepper flakes.

Substitute chicken thighs if you prefer darker meat with more moisture.

Use vegetable oil if peanut allergies are a concern.

Make your own marinara sauce for a fresh, homemade touch.

Try replacing provolone with mozzarella for a different cheese texture.

FAQs

Can I prepare the chicken ahead of time?

Yes, you can coat the chicken and refrigerate it for up to 24 hours before frying. Keep it covered and refrigerated to preserve freshness.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Dinner

Sesame Seed-Crusted Chicken Parmesan Recipe