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.