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This Crispy Chicken Fritta is breaded and pan fried to perfection! It's parmesan crust absolutely blows the Olive Garden's chicken away.
This chicken recipe is so perfectly browned! Traditionally, Chicken Fritta is dipped in milk rather than egg, but I found that created a really soggy version. After testing this recipe several times, my favorite way was to marinate the chicken in milk and still use egg for dipping. It turned out fantastic and I can't wait for you to try this!
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Why You'll Love This Recipe:
- It is a super versatile recipe. You can serve it with my easy honey mustard recipe or chipotle mayo and french fries or fancy it up and cover it with my quick marinara sauce and mozzarella for Chicken Parmesan. Yum!
- It takes less than 30 minutes to make.
- This recipe is crispy and delicious with a bit of cheesiness from the parmesan.
Ingredients
Chicken Cutlets- In this recipe, we use the flat side of a kitchen mallet to create thin cutlets. These fry up quickly and are perfectly browned.
Whole Milk- Milk helps tenderize the chicken. The enzymes in the milk help to break down the protein in the meat.
Panko- Panko gives the batter an airy, light texture and absorbs less oil than traditional breadcrumbs.
Breadcrumbs- For a bit of traditional, Italian style coating
Parmigiano Reggiano Cheese- My favorite cheese to bring out a nutty flavor and parmesan crust on the chicken
Flour- To allow the egg to stick to the chicken
Eggs-To help the batter to adhere to the chicken
Salt, Pepper, Oregano, Garlic Powder- The perfect seasonings for a bit of Italian flavor
What to Serve with Crispy Chicken:
This crispy chicken goes well with so many recipes. Serve it with a salad like like my Classic Wedge Salad or my Greek Cucumber Salad Recipe
For Chicken Parmesan, try my Quick Marinara Sauce. Top the Crispy chicken with a piece of mozzarella cheese and broil for a minute in the oven. Serve with a nice helping of your favorite pasta tossed in Marinara.
For an easy Friday night meal, serve this crispy chicken with fries or tater tots and some fun sauce options like bbq, ketchup, and honey mustard.
How to Make Crispy Chicken Fritta:
Begin by patting dry the chicken breast and slicing each chicken breast into two thin breasts, making 4 total breasts. Using the flat side of a kitchen mallet, pound each chicken breast about 10 times each to thin them into cutlets. If you don't have a kitchen mallet, use the bottom of a skillet. Season with a pinch of salt and pepper.
Chef Tip: To avoid chicken juice flying around, cover with plastic wrap before using the mallet.
Add milk into a bowl and place the chicken into the milk for 10 minutes.
Get three medium size bowls or pie plates ready for the dipping process.
Bowl 1: Add in flour, ½ teaspoon salt, and black pepper
Bowl 2: Crack the eggs and whisk
Bowl 3: Toss together the Panko, breadcrumbs, parmesan cheese, garlic powder, oregano, and ½ teaspoon salt.
Dip the chicken into the flour mixture. I like to use tongs to avoid batter fingers.
Then, dredge it into the egg mixture.
Lastly, dip the chicken into the panko bowl. Use your hands to really coat the chicken with the breadcrumb mixture.
Place a large skillet on the stovetop over medium high heat. Pour in the vegetable oil and allow it to heat up for a few minutes.
To make sure the oil is hot enough, toss a piece of breadcrumb in the oil or just dip the very end of the chicken in and make sure it is really bubbling before dropping the whole piece of chicken into the oil.
Fry for 3 to 4 minutes on each side until the chicken is crispy and browned. Transfer to a baking sheet with rack and cover with foil.
Check that the chicken is cooked entirely, by making sure it is no longer pink inside and/or a thermometer should read 165 degrees. Mine were completely cooked after frying. However, if the chicken is not cooked, finish it off in a 350 degree oven for a few minutes and re-check the temperature.
Allow it to cool for just a few minutes before serving. It is best hot and fresh!
Serve with fries, rice, pasta or salad! This pan fried chicken is amazing & will be a family favorite.
Recipe FAQs:
Milk works to tenderize the chicken. Don't worry, you only need to leave it in the milk for 10 minutes.
I might be breaking the rules by using classic bread crumbs along with Panko, but it totally works here. I love Panko for it's airy, light texture when frying, but I wanted traditional breadcrumbs in the mix as well. It creates the best combo!
Make sure the oil is hot enough to avoid soggy, oil soaked chicken. It should be around 375 degrees. Instead of using a thermometer, I either toss a piece of breadcrumb in the oil or just dip the very end of the chicken in and make sure it is really bubbling before dropping the whole piece of chicken into the oil.
The flour helps the egg to stick to the chicken to then be dipped in the breadcrumbs. For the best crispy chicken, you will need flour.
More Dinner Recipes You Will Love:
Recipe
Crispy Chicken Fritta
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Crispy Chicken Fritta is breaded and pan fried to perfection! This parmesan crusted chicken absolutely blows the Olive Garden's chicken away.
Ingredients
- 2 chicken breasts (about a 1 pound package)
- 1 cup whole milk
- 1 cup all purpose flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¾ cup panko bread crumbs
- ¾ cup plain bread crumbs
- ¼ cup parmigiano reggiano cheese, shredded finely
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 3 eggs
- ½ cup vegetable oil
- Optional: lemon wedges and parsley for serving
Instructions
- Begin by patting dry the chicken breast and slicing each chicken breast into two thin breasts, making 4 total breasts. Using the flat side of a kitchen mallet, pound each chicken about 10 times each to tenderize and thin the breast. Season with a pinch of salt and pepper.
- Add milk into a bowl and place the chicken into the milk for 10 minutes.
- Use three medium size bowls or pie plates for the dipping process. Bowl 1: Add in flour, ½ teaspoon salt, and black pepper Bowl 2: Whisk the eggs Bowl 3: Whisk together the Panko, breadcrumbs, parmesan cheese, garlic powder, oregano, and ½ teaspoon salt.
- Dip the chicken into the flour mixture. Then, dip it into the egg mixture. Lastly, dip the chicken into the panko bowl. Use your hands to really coat the chicken with the breadcrumb mixture.
- Place a large skillet on the stovetop over medium high heat. Pour in the vegetable oil and allow it to heat up for a few minutes. * To make sure the oil is hot enough, toss a piece of breadcrumb in the oil or just dip the very end of the chicken in and make sure it is really bubbling before dropping the whole piece of chicken into the oil.
- Cook for 3 to 4 minutes on each side until the chicken is crispy and browned. Transfer to a baking sheet with rack and cover with foil.
- Allow it to cool for just a few minutes before serving. It is best hot and fresh!
Notes
Be sure that the chicken is cooked entirely, by making sure it is no longer pink inside and/or a thermometer should read 165 degrees. Mine were completely cooked after frying. However, if the chicken is not cooked, finish it off in a 350 degree oven for a few minutes and re-check the temperature.
Serve with fries, rice, pasta or salad! This pan fried chicken is amazing with any recipe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dinner
- Method: pan fried
- Cuisine: italian
Keywords: crispy chicken fritta, fried chicken cutlets, crispy chicken, easy dinners
Robert
Perfectly crispy and wayyyy better than the Olive Garden!! Thanks for the recipe.
★★★★★