I watched an episode with the diners, drive ins, and dives chefs. The final challenge was to make a cheesy, northeastern dish. I guess I never realized how limited chicken parmesan is nationwide for the praise those judges were heaping on. As someone included in the Northeast region, chicken parmesan (eggplant parmesan and haddock parmesan for that matter, too) is always fried. At least it is at every chain restaurant, local restaurant, relative's house, hole in the wall, and dive bar that I've been to. I've only had non-fried versions when I make it at home with leftover chicken.