When you love the spicy kick of buffalo wings but want something more substantial and dinner-worthy, Buffalo Chicken Parm delivers exactly what you’re craving. This dish takes the classic comfort of chicken parmesan and gives it a fiery makeover by coating the chicken in buffalo sauce before smothering it with melted mozzarella and parmesan cheese. You get that crispy breaded exterior, the tangy heat from the buffalo sauce, the gooey melted cheese, and when you serve it over pasta with marinara, it becomes a complete meal that satisfies on every level. The combination of spicy and cheesy is absolutely addictive, and the contrast between the hot sauce and cooling cheese creates perfect balance. This is the kind of dinner that makes everyone at the table happy, from kids who love anything with melted cheese to adults who appreciate bold flavors. It’s perfect for weeknight dinners when you want something exciting, game day meals when you’re feeding a crowd, or any time you want to elevate ordinary chicken into something memorable. The best part is that it comes together in about an hour and uses simple ingredients you can find at any grocery store.
Serving Quantity: Serves 4-6 people
Cooking Time:
- Prep time: 20 minutes
- Cooking time: 35 minutes
- Total time: 55 minutes
Nutrition Information (per serving):
- Calories: 545
- Total Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 155mg
- Sodium: 1680mg
- Total Carbohydrates: 34g
- Fiber: 3g
- Sugars: 6g
- Protein: 48g
- Calcium: 35% of daily value
- Iron: 15% of daily value
- Vitamin A: 18% of daily value
- Vitamin C: 12% of daily value
Ingredients
- 4 large boneless skinless chicken breasts (about 2 pounds)
- 1 cup of all purpose flour
- 3 large eggs
- 2 cups of panko breadcrumbs
- 1 cup of grated parmesan cheese divided
- Three quarters cup of buffalo sauce (like Frank’s RedHot)
- 4 tablespoons of butter melted
- 2 cups of shredded mozzarella cheese
- 2 cups of marinara sauce
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of dried oregano
- Half teaspoon of salt
- Half teaspoon of black pepper
- Vegetable oil for frying
- 1 pound of pasta (spaghetti or penne)
- Fresh parsley chopped for garnish
- Ranch or blue cheese dressing for drizzling (optional)
Preparing the Chicken
Place each chicken breast on a cutting board between two sheets of plastic wrap or parchment paper. Use a meat mallet or the bottom of a heavy pan to pound the chicken to an even thickness of about half an inch throughout. This ensures the chicken cooks evenly and quickly. If you have any really large breasts, you can slice them in half horizontally to create thinner cutlets. Pat the pounded chicken completely dry with paper towels. Season both sides with salt and pepper. Set up your breading station before you start coating the chicken so everything flows smoothly.
Setting Up the Breading Station
Get three shallow bowls or pie plates and arrange them in a row. In the first bowl, add the flour. In the second bowl, beat the eggs with a splash of water until they’re completely combined. In the third bowl, mix together the panko breadcrumbs, half a cup of the grated parmesan, garlic powder, onion powder, dried oregano, and a pinch of salt and pepper. Stir the breadcrumb mixture really well so all the seasonings are distributed evenly. The panko creates an extra crispy coating that stays crunchy even under the sauce and cheese. Regular breadcrumbs work but panko is superior for this dish.
Breading the Chicken
Take one piece of chicken and dredge it in the flour, coating both sides and shaking off any excess. The flour creates a dry surface that helps the egg stick. Dip the floured chicken into the beaten eggs, turning to coat completely and letting excess drip off. Transfer the chicken to the breadcrumb mixture and press the crumbs firmly onto both sides. Really press and pat the crumbs so they adhere well. You want a thick, even coating. Place the breaded chicken on a clean plate and repeat with the remaining pieces. Let the breaded chicken rest for about 10 minutes before frying. This helps the coating set and stick better during cooking.
Making the Buffalo Sauce Mixture
In a small bowl, whisk together the buffalo sauce and melted butter. The butter mellows the heat slightly and adds richness. If you like it really spicy, use all buffalo sauce. If you prefer it milder, increase the butter ratio. Taste the mixture and adjust to your preference. Some buffalo sauces are hotter than others, so it’s smart to taste and adjust before using. Set this aside until after the chicken is fried.
Frying the Chicken
Pour about a quarter inch of vegetable oil into a large skillet and heat it over medium high heat. The oil is ready when a breadcrumb dropped in sizzles immediately. Carefully place the breaded chicken breasts in the hot oil without crowding the pan. You might need to work in batches. Fry for about 4 to 5 minutes per side until the coating is deep golden brown and crispy. The chicken doesn’t need to be completely cooked through at this point because it will finish cooking in the oven. You’re just looking for that beautiful golden crust. Use tongs to flip the chicken and be gentle so the coating doesn’t fall off. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Coating with Buffalo Sauce
Preheat your oven to 375 degrees. Grease a large baking dish with cooking spray or a little oil. Arrange the fried chicken pieces in a single layer in the baking dish. Use a brush or spoon to generously coat the top of each piece of chicken with the buffalo sauce mixture. Make sure every piece is well coated. The sauce will soak into the breading slightly and create incredible flavor. Don’t worry about using too much. This is buffalo chicken parm, so be generous with that sauce. Any leftover sauce can be drizzled over the finished dish or served on the side.
Adding Sauce and Cheese
Spoon about half a cup of marinara sauce over each piece of chicken. You don’t need to completely cover it, just add enough to create a layer. The marinara adds moisture and its tomato sweetness balances the spicy buffalo sauce beautifully. Sprinkle the shredded mozzarella generously over each piece of chicken, using all of it. Top with the remaining half cup of grated parmesan cheese, distributing it evenly over all the chicken. The double cheese situation is what makes chicken parm so irresistible, and you definitely don’t want to skimp here.
Baking to Perfection
Place the baking dish in your preheated oven and bake for 20 to 25 minutes. The chicken is done when the cheese is melted, bubbly, and golden brown in spots, and the internal temperature of the chicken reaches 165 degrees when you insert a thermometer into the thickest part. If you want extra browned cheese on top, turn on the broiler for the last 2 minutes of cooking. Watch it carefully because the cheese can go from perfectly golden to burnt very quickly under the broiler. The edges should be slightly crispy and the center should be gooey and melted.
Preparing the Pasta
While the chicken is baking, cook your pasta according to the package directions in a large pot of salted boiling water. Drain it well but don’t rinse it. Toss the hot pasta with the remaining marinara sauce so every strand is coated. You want enough sauce to coat the pasta but not drown it. If you need more marinara, heat up some extra. Keep the sauced pasta warm until the chicken is ready.
Plating and Serving
Divide the sauced pasta among individual plates or arrange it on a large serving platter. Place a piece of the buffalo chicken parm on top of each serving of pasta. The combination of the pasta, marinara, spicy chicken, and melted cheese all together is pure comfort food magic. Sprinkle freshly chopped parsley over everything for a pop of color and fresh flavor. If you want to go full buffalo wings experience, drizzle some ranch or blue cheese dressing over the top. The cooling creaminess of ranch or the tangy funk of blue cheese both work incredibly well with the spicy chicken.
Serving Suggestions
This dish is quite rich and filling, so you don’t need much else on the plate. A simple green salad with Italian dressing cuts through the richness nicely. Garlic bread is always welcome for soaking up extra sauce. Roasted broccoli or sautéed green beans add some vegetables to the plate. For a lighter option, serve the chicken over a bed of greens instead of pasta for a buffalo chicken parm salad. Have extra buffalo sauce and ranch dressing on the table for those who want more heat or cooling elements.
Make It Ahead
You can bread the chicken up to a day ahead. Place the breaded pieces on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate until ready to fry. You can also fry the chicken ahead, let it cool, and refrigerate. When ready to serve, coat with buffalo sauce, top with cheese, and bake. The marinara sauce can be made from scratch days ahead or you can use your favorite jarred sauce. Cook the pasta fresh right before serving for the best texture.
Adjusting the Heat Level
If you’re feeding people with different spice tolerances, you can easily customize this dish. Use less buffalo sauce or mix it with more butter for milder chicken. Use a medium or mild buffalo sauce instead of hot. For kids or spice-sensitive people, you can make some pieces with just marinara and skip the buffalo sauce entirely. For spice lovers, add red pepper flakes to the breadcrumb mixture, use extra hot buffalo sauce, or add sliced jalapeños on top before baking. You can also serve extra buffalo sauce on the side so people can add more heat if they want.
Baking Instead of Frying
If you want to skip the frying step and make this a bit healthier, you can bake the breaded chicken. Spray a baking sheet generously with cooking spray, arrange the breaded chicken on it, spray the tops of the chicken with more cooking spray, and bake at 400 degrees for about 20 minutes, flipping halfway through. The coating won’t be quite as crispy as fried but it still works well. Then proceed with the buffalo sauce and cheese topping as directed.
Leftover Magic
Leftover buffalo chicken parm is fantastic. Store it in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees for about 15 minutes until heated through. The microwave works in a pinch but the coating won’t be as crispy. Turn leftovers into sandwiches by placing the chicken on a toasted hoagie roll with extra mozzarella. Make buffalo chicken parm pizza by chopping the chicken and using it as a topping. Add it to mac and cheese for an incredible mashup. Chop it up and stuff it into quesadillas. Slice it and add it to salads for a protein-packed lunch.
Variations and Twists
Make buffalo chicken parm sliders by using smaller chicken cutlets and serving on slider buns. Create a buffalo chicken parm sub by using the chicken in a long roll with extra cheese and lettuce. Make it with chicken tenders instead of breasts for easier eating and kid-friendly portions. Add bacon on top before the cheese for a bacon buffalo chicken parm. Use different cheeses like provolone, fontina, or pepper jack for variety. Make it with pork cutlets instead of chicken for a different protein. Add sautéed onions and peppers on top for extra vegetables. Use different pasta shapes like rigatoni or shells that catch the sauce.
Tips for Success
Pound the chicken to even thickness. This is crucial for even cooking and preventing dry, overcooked edges. Pat the chicken very dry before breading. Moisture prevents the coating from sticking. Let the breaded chicken rest before frying. This helps the coating adhere better. Don’t crowd the pan when frying. Give each piece space or the temperature drops and you get greasy chicken. Use enough oil. The chicken should be at least halfway submerged for proper frying. Don’t flip too early. Let each side get properly golden before turning. Room temperature chicken cooks more evenly than cold chicken straight from the fridge. Use good quality buffalo sauce. Frank’s RedHot is the classic choice and has the perfect flavor and heat level. Fresh mozzarella torn into pieces melts beautifully but pre-shredded works great too. Don’t skip the parmesan in the breadcrumb mixture. It adds flavor and helps the coating get extra crispy. Use panko, not regular breadcrumbs, for the crispiest coating. Press the breadcrumbs firmly onto the chicken so they stick during frying. The butter in the buffalo sauce is important. It mellows the heat and adds richness. Have all your ingredients ready before you start. This dish comes together quickly once you begin. Cook the pasta al dente. It will continue to absorb sauce as it sits. Use a meat thermometer to check doneness. Overcooked chicken is dry chicken. Let the finished dish rest for 5 minutes before serving. This helps everything set slightly. Fresh parsley at the end adds brightness that cuts through the richness. The ranch or blue cheese drizzle is optional but highly recommended. It adds that authentic buffalo wings experience. Make extra because people always want seconds.
