Crispy Chicken Fritta (Olive Garden Copycat)
Crispy Chicken Fritta — fried chicken over fettucini alfredo — is SO tasty. Give my chicken fritta Olive garden copycat recipe a try today!
Ingredients
For the chicken:
- 2 chicken breast butterflied (4 pieces total)
- 1 1/2 cups Italian seasoned breadcrumbs
- 1/4 cup flour
- 1/3 cup grated Parmesan cheese
- 1 cup milk
- vegetable oil for frying
For the pasta:
- 10 ounces fettuccine
- 3 tablespoons butter
- 3 Cloves Garlic Minced
- 2 tablespoons flour
- 1/2 cup chicken stock
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Asiago cheese
- fresh parsley for garnish
Instructions
- Cook the fettuccine following the package instructions until al dente. Drain and set aside.
- While the pasta is cooking, prepare the chicken breading. In a shallow dish, combine the seasoned breadcrumbs, flour, and parmesan cheese. In another shallow dish, add the milk.
- To bread the chicken, first dredge in the breadcrumb mixture, then dip into the milk, and finally coat the chicken in the breadcrumb mixture again, pressing firmly to adhere. Repeat with all the chicken.
- Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the breaded chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side. Remove from the skillet and drain on a paper towel-lined plate. Work in batches if necessary.
- Remove the used oil from the pan and discard. In the skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the flour and cook for another minute.
- Slowly whisk in the chicken stock, cook until thickened. Add the salt and pepper and stir, slowly whisk in the heavy cream and bring to a simmer, cooking the sauce until thickened, about 2-3 minutes.
- To the sauce, add the cooked fettuccine and asiago cheese, stir until smooth and the pasta is completely coated.
- To serve, divide the pasta among 2-4 plates. Top each serving with a sliced fried chicken breast. Garnish with fresh parsley and enjoy!
Notes
Don’t overcrowd the pan: When frying chicken, avoid adding too many pieces to the pan at once. Overcrowding can lower the temperature of the oil and result in uneven cooking.
Season to taste: Don’t forget to taste the sauce after adding the cheese and adjust the seasoning if necessary. Adding the cheese can increase the saltiness of the sauce, so it's important to taste it before adding any additional salt.
Fresh Parsley For Garnish: Using fresh parsley as garnish not only adds a pop of color but also give a fresh, herbaceous flavor that complements the rich sauce and crispy chicken.
Nutrition
Serving: 1 | Calories: 2343cal | Carbohydrates: 199g | Protein: 117g | Fat: 119g | Saturated Fat: 69g | Cholesterol: 571mg | Sodium: 3494mg | Sugar: 20g | Fiber: 10g | Calcium: 1244mg | Iron: 10mg