Crispy Chicken Fritta Recipe
Chicken fritta is a crispy chicken dish, made from chicken breasts that are coated in parmesan breadcrumbs.
Chicken fritta is usually served with pasta, lasagna, or fresh salad. The dish comes from Italian cuisine, and like many Italian dishes, it is superb!
This is a perfect recipe to make at home at any time. Your family and friends will love it and the best thing is that you will not have to spend hours behind the stove.
What’s So Special About This Dish?
This is a perfect combination of chicken and breadcrumbs, but with a twist. The parmesan cheese that is combined with the breadcrumbs changes the game.
It gives a unique flavor and turns humble breaded chicken into an outstanding dish.
The parmesan cheese has a nutty taste that complements the chicken and the crispy breadcrumbs. The fritta is best served with creamy pasta and I have included a recipe for that, too!
What Do I Use For The Coating?
The common ingredients for dipping or breading chicken are eggs and breadcrumbs. As mentioned, this dish also has parmesan cheese and another special ingredient.
I have come across so many fritta recipes and they use milk to dip the chicken before coating it with the breadcrumb’s mixture.Â
Milk is traditionally used to tenderize the meat. The acid in the milk is great to tenderize many meat cuts, including beef, without damaging the proteins on the surface.
Traditionally when using milk, the meat is allowed to rest in milk for a longer time.
For this recipe I did not see the purpose of using milk – the chicken is already tender, and just dipping the chicken into the milk without leaving it to rest will do nothing in terms of tenderizing it. So, instead of milk, I went with beaten egg whites.Â
I picked up this trick from an old friend of mine. I remember eating the crispiest chicken I had ever had and my friend told me it is all due to egg whites.
The egg whites create a crispy coating that clings to the chicken pieces and allows the breadcrumbs to stick even better to the chicken.
Along my cooking journey, I have made fried chicken many times, and the breading just always seems to start falling off. This will not ever happen with beaten egg whites!
Just whip up your egg whites with a pinch of salt until soft peaks form. Dip in your chicken, dredge it through the breadcrumb mixture, and coat again. The secret of crispy chicken fritta is in the double breading.
How To Make Creamy Pasta
This creamy pasta is made with a roux base. This is the base where you melt and cook equal portions of butter and milk, as you would do with bechamel sauce.
Unlike bechamel sauce, however, which is made with milk and nutmeg, this sauce is made with light or half cream but also chicken stock and cheese.
This is a perfect sauce that is rich and creamy, and perfectly coats the pasta, It goes extremely well with chicken fritta.Â
When making this sauce, you can cook the flour as long as you want. The classic roux should have a popcorn smell and darker color, but for this sauce, you can cook the butter and flour only for 3 minutes and get a lighter version.
If you want that richer and deeper sauce, cook the butter and flour over medium heat for about 8 minutes.Â
Once the roux is cooked, add the chicken stock followed by the light cream and spices. Toss in the freshly cooked pasta and add grated cheese.
I went with asiago cheese for this recipe, but you can choose whatever you like, even more parmesan. Stir the pasta until the cheese is melted and serve it topped with chicken fritta.Â
How To Serve Chicken Fritta
As mentioned earlier, the chicken fritta goes well with different salads. Slice up the chicken and use it to top your favorite salad.
Crispy Chicken Fritta Recipe
Preparation time: 15 minutes
Cooking time: 20 minutes
Yield: 4
Ingredients
For the pasta:
- 12 oz pasta
- ¼ cup butter
- ¼ cup flour
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 cups light or half-cream
- 1 ½ tsp Italian seasoning
- ¾ cup shredded asiago cheese
For the chicken:
- 2 chicken breast fillets
- 1 cup breadcrumbs
- 2 egg whites
- 1/3 cup flour
- 1/3 cup freshly grated parmesan cheese
- 1 tsp Italian seasoning
Instructions
1. Butterfly the chicken breasts and cut them in half so you have four pieces. Season the chicken to taste with salt and pepper.Â
2. Whisk together flour, breadcrumbs, and Italian seasoning in a separate bowl.Â
3. Beat the egg whites with a pinch of salt until soft peaks form.
4. Dip the chicken into egg whites, and drag through the breadcrumbs mixture. Repeat once more.
5. Fry the chicken in heated oil until it is nicely brown. Set the chicken aside.
6. Cook the pasta according to package directions.Â
7. Melt butter in a sauce pot. Add garlic and cook for 30 seconds.
8. Add flour and cook, stirring, for 3 minutes.
9. Add chicken stock, half cream, and Italian seasoning. Whisk until combined. Cook until the sauce is slightly thickened.
10. Add pasta and cheese.
11. Stir until the cheese is melted.
12. Serve pasta on a plate and top with sliced chicken fritta and finish off with some chopped parsley.Â
Crispy Chicken Fritta Recipe
This crispy chicken fritta is nestled in a bed of creamy pasta for a satisfying dinner that's sure to wow any guest.
Ingredients
For the pasta:
- 12 oz pasta
- ¼ cup butter
- ¼ cup flour
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 cups light or half-cream
- 1 ½ tsp Italian seasoning
- ¾ cup shredded asiago cheese
For the chicken:
- 2 chicken breast fillets
- 1 cup breadcrumbs
- 2 egg whites
- 1/3 cup flour
- 1/3 cup freshly grated parmesan cheese
- 1 tsp Italian seasoning
Instructions
- Cook the pasta according to package directions.
- Butterfly the chicken breasts and cut them in half so you have four pieces. Season the chicken to taste with salt and pepper.
- Beat the egg whites with a pinch of salt until soft peaks form.
- Whisk together flour, breadcrumbs, and Italian seasoning in a separate bowl.
- Dip the chicken into egg whites, and dredge through the breadcrumbs mixture. Repeat once more.
- Fry the chicken in heated oil until it is nicely brown. Set the chicken aside.
- Melt butter in a sauce pot. Add garlic and cook for 30 seconds.
- Add flour and cook, stirring, for 3 minutes.
- Add chicken stock, half cream, and Italian seasoning. Whisk until combined. Cook until the sauce is slightly thickened.
- Add pasta and cheese.
- Stir until the cheese is melted.
- Serve pasta on a plate and top with sliced chicken fritta and finish off with some chopped parsley.
