Crispy Chicken Fritta
Learn to make this copycat Olive Garden Chicken Fritta at home using only a handful of ingredients. Nothing says comfort-food quite like pasta with chicken, and this crispy chicken fritta recipe not only delivers BIG on comfort, but on flavor as well.
Servings: 4 servings
Calories: 1297kcal
Ingredients
For the pasta
- 12 oz fettuccini or gluten free fettucchini
For the chicken fritta
- 2 large boneless skinless chicken breasts, butterflied, and separated into four pieces total
- 1 ½ cups bread crumbs or gluten free bread crumbs
- ⅓ cup all-purpose flour or gluten free flour
- ⅓ cup grated parmesan cheese
- 2 teaspoons Italian seasoning omit if the bread crumbs are seasoned
- ½ cup heavy cream or whole milk
- avocado oil for frying (or another high temperature oil)
For the sauce
- ½ cup butter
- 1 ½ cups heavy cream
- 2 teaspoons minced garlic
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups grated asiago cheese
Instructions
- Cook the pasta according to the directions on the package. Drain and set aside.
- Add the breadcrumbs, flour, parmesan cheese, and the Italian seasoning to a large shallow bowl, or pie pan, and stir well.
- Add the heavy cream (or whole milk) to a separate large shallow bowl, or pie pan.
- Place one of the chicken breasts into the bread crumb / flour mixture coating both sides. Then into the heavy cream, coating both sides, then back into the bread crumb mixture a second time, coating both sides. Repeat until all four pieces of chicken are coated.
- Heat ½ inch of oil in a large skillet over medium heat. Once the oil is hot, place the chicken breasts in the oil.
- Fry the chicken until they start to brown, then flip them over, continue until both sides are browned and the chicken reaches an internal temperature of 165 F.
- Remove the chicken from the oil, and allow it to cool on a cooling rack set over paper towels.
- For the sauce, add the butter and cream to a separate large skillet.
- Simmer over low heat for 2 minutes.
- Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
- Whisk in the asiago cheese until melted.
- Add the cooked pasta to the sauce, and mix until the pasta is well coated.
- Serve chicken fritta over pasta with a side of green vegetables.
Notes
Fry no more than two chicken breasts at a time. You never want to overcrowd a pan when frying as it reduces the temperature of the oil making your chicken less crispy.
Place your fried chicken on a wire rack to cool and do not cover them. This is the best way to keep that beautiful crunchy coating.
If you don't want to or know how to butterfly a chicken breasts, you can use chicken cutlets instead. Some stores now sell thin sliced chicken breasts, which is the same as butterflied.
To make low carb or gluten free:
You can use zoodles or gluten free noodles instead of regular pasta.
You can use gluten free bread crumbs, or keto bread crumbs and almond flour.
You can use gluten free bread crumbs, or keto bread crumbs and almond flour.
Nutrition
Serving: 1 | Calories: 1297kcal | Carbohydrates: 72g | Protein: 52g | Fat: 89g | Saturated Fat: 53g | Polyunsaturated Fat: 30g | Trans Fat: 2g | Cholesterol: 287mg | Sodium: 1550mg | Fiber: 4g | Sugar: 10g