Crispy Chicken Fritta (Olive Garden Copycat Recipe)
If you’re a fan of Olive Garden’s famous dishes, you’re going to love this Crispy Chicken Fritta Olive Garden copycat recipe. Perfectly fried, parmesan-crusted chicken served over a bed of creamy fettuccine with a homemade alfredo sauce – it’s a meal that will make your taste buds dance!
Ingredients:
- Chicken Breast – 2 boneless skinless chicken breasts, butterflied or cut into cutlets.
- Breadcrumbs – 1 cup Italian breadcrumbs add a burst of flavor, but plain breadcrumbs with Italian seasoning work too.
- Freshly grated Parmesan cheese – 1/2 cup, mixed with breadcrumbs for that authentic taste.
- Heavy cream – 1 cup, the base of your rich and creamy alfredo sauce.
- Chicken stock – 1 cup, adds depth to the sauce, but vegetable stock can be used as a substitute.
- Fettuccine – 8 oz, or substitute with spaghetti, bucatini, angel hair, or linguine.
- Vegetable oil – For frying the chicken to golden perfection.
- Plastic wrap – Handy for prepping and storing your ingredients.
- Eggs – 2, for dredging the chicken before coating it in breadcrumbs.
- Flour – 1/2 cup, for dredging the chicken before the egg wash.
- Salt and pepper – To season the chicken and the sauce.
- Garlic – 2 cloves, minced, for adding flavor to the alfredo sauce.
- Butter – 2 tablespoons, for richness in the alfredo sauce.
- Parsley – Freshly chopped, for garnish.
Instructions:
- Prepare the Chicken:
- Butterfly the boneless skinless chicken breast or use cutlets. Season with salt and pepper.
- Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and freshly grated Parmesan cheese.
- Dredge each piece of chicken in the flour, then dip in the egg wash, and finally coat with the breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure an even coating.
- Place the coated chicken on a plate and cover with plastic wrap. Refrigerate for at least 30 minutes to help the coating adhere.
- Cook the Chicken:
- Heat vegetable oil in a large frying pan over medium-high heat. The oil should be about 1/4 inch deep.
- Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Make the Alfredo Sauce:
- In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in heavy cream and chicken stock. Bring to a simmer and cook until slightly thickened, about 5-7 minutes.
- Add more freshly grated Parmesan cheese to the sauce, stirring until melted and smooth. Season with salt and pepper to taste.
- Cook the Pasta:
- Boil the fettuccine according to package instructions. Drain and set aside.
- Assemble the Dish:
- Place the cooked fettuccine on a baking sheet. Top with the crispy chicken fritta and pour the alfredo sauce over the top.
- Garnish with additional freshly grated Parmesan cheese and freshly chopped parsley. Serve immediately.
Tips for Perfect Crispy Chicken Fritta
- Use a Meat Thermometer: Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Keep the Oil Temperature Consistent: Use a thermometer to maintain the oil temperature around 350°F (175°C) for even frying.
- Don’t Overcrowd the Pan: Fry the chicken in batches to prevent the oil temperature from dropping and to ensure even cooking.
- Rest the Chicken: Let the coated chicken rest in the refrigerator before frying to help the coating adhere better.
Variations and Additions
- Spicy Chicken Fritta: Add a pinch of cayenne pepper or red pepper flakes to the breadcrumb mixture for a spicy kick.
- Herb-Crusted Chicken Fritta: Mix dried herbs like oregano, basil, and thyme into the breadcrumbs for an herby flavor.
- Lemon Garlic Alfredo: Add a splash of lemon juice and extra garlic to the alfredo sauce for a zesty twist.
- Vegetable Additions: Include sautéed mushrooms, spinach, or sun-dried tomatoes in the alfredo sauce for added texture and flavor.
Serving Suggestions
- Side Salad: Serve with a fresh green salad dressed with a light vinaigrette to balance the richness of the dish.
- Garlic Bread: Pair with warm garlic bread or breadsticks for a complete Olive Garden experience.
- Wine Pairing: A crisp white wine like Pinot Grigio or Chardonnay complements the creamy alfredo sauce and crispy chicken.
Storing and Reheating
- Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or in a skillet over medium heat. Add a splash of cream or milk to the sauce if it has thickened too much.
Nutritional Information
- Calories: Approximately 700 per serving
- Protein: 35g
- Carbohydrates: 60g
- Fat: 35g
- Fiber: 3g
- Sugar: 4g
Frequently Asked Questions
Q: Can I use chicken thighs instead of chicken breasts? A: Yes, boneless skinless chicken thighs can be used. They may require a slightly longer cooking time due to their higher fat content.
Q: Can I make this dish gluten-free? A: Absolutely! Use gluten-free breadcrumbs and gluten-free pasta to make this dish suitable for those with gluten sensitivities.
Q: How can I make the alfredo sauce lighter? A: Substitute half of the heavy cream with milk or a dairy-free alternative like almond milk. You can also use a cornstarch slurry to thicken the sauce instead of relying solely on cream.
Q: Can I bake the chicken instead of frying it? A: Yes, you can bake the chicken at 400°F (200°C) for 20-25 minutes, or until golden and cooked through. Spray the chicken with cooking oil before baking to help it crisp up.
Conclusion
This Crispy Chicken Fritta Olive Garden copycat recipe is a delightful dish that brings the flavors of your favorite restaurant right to your home. With its crispy, parmesan-crusted chicken and rich, creamy alfredo sauce, it’s sure to become a family favorite. Whether you’re cooking for a special occasion or just a cozy night in, this recipe is a winner. Enjoy the process of making it and savor every bite!
Also check out: Olive Garden Spinach and Artichoke Dip
Or Try: Olive Garden Copycat Meatballs
Crispy Chicken Fritta Recipe
This recipe combines crushed red pepper, garlic, olive oil, and garlic powder with a crispy chicken breast, so it is extremely fast to prepare and delicious. It’s made with a blend of crusty bread, butter, and crispy chicken in a warm oven.
Ingredients
- Chicken Breast – 2 boneless skinless chicken breasts butterflied or cut into cutlets.
- Breadcrumbs – 1 cup Italian breadcrumbs add a burst of flavor but plain breadcrumbs with Italian seasoning work too.
- Freshly grated Parmesan cheese – 1/2 cup mixed with breadcrumbs for that authentic taste.
- Heavy cream – 1 cup the base of your rich and creamy alfredo sauce.
- Chicken stock – 1 cup adds depth to the sauce, but vegetable stock can be used as a substitute.
- Fettuccine – 8 oz or substitute with spaghetti, bucatini, angel hair, or linguine.
- Vegetable oil – For frying the chicken to golden perfection.
- Plastic wrap – Handy for prepping and storing your ingredients.
- Eggs – 2 for dredging the chicken before coating it in breadcrumbs.
- Flour – 1/2 cup for dredging the chicken before the egg wash.
- Salt and pepper – To season the chicken and the sauce.
- Garlic – 2 cloves minced, for adding flavor to the alfredo sauce.
- Butter – 2 tablespoons for richness in the alfredo sauce.
- Parsley – Freshly chopped for garnish.
Instructions
Prepare the Chicken:
- Butterfly the boneless skinless chicken breast or use cutlets. Season with salt and pepper.
- Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and freshly grated Parmesan cheese.
- Dredge each piece of chicken in the flour, then dip in the egg wash, and finally coat with the breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure an even coating.
- Place the coated chicken on a plate and cover with plastic wrap. Refrigerate for at least 30 minutes to help the coating adhere.
Cook the Chicken:
- Heat vegetable oil in a large frying pan over medium-high heat. The oil should be about 1/4 inch deep.
- Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Make the Alfredo Sauce:
- In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in heavy cream and chicken stock. Bring to a simmer and cook until slightly thickened, about 5-7 minutes.
- Add more freshly grated Parmesan cheese to the sauce, stirring until melted and smooth. Season with salt and pepper to taste.
Cook the Pasta:
- Boil the fettuccine according to package instructions. Drain and set aside.
- Assemble the Dish:
- Place the cooked fettuccine on a baking sheet. Top with the crispy chicken fritta and pour the alfredo sauce over the top.
- Garnish with additional freshly grated Parmesan cheese and freshly chopped parsley. Serve immediately.
