Crispy Chicken Fritta Recipe

Crispy Chicken Fritta Recipe

Chicken breasts covered in parmesan breadcrumbs make up the crispy chicken dish known as chicken fritta. Pasta, lasagna, or a crisp green salad are common accompaniments to chicken fritta. This is an Italian dish, and it’s delicious just like all the rest! All the ingredients may be kept on hand, making this a fantastic dish for a quick weeknight meal. Your loved ones will go crazy, and you won’t even have to spend all day in the kitchen preparing it.

What’s So Special About This Dish?

With a twist, this is the ideal combination of chicken and breadcrumbs. The combination of parmesan cheese and breadcrumbs alters the game. It imparts a distinctive flavor and elevates ordinary breaded chicken to an exceptional dish.

The nuttiness of the parmesan cheese pairs well with the chicken and the crunch of the breadcrumbs. The fritta is best served over creamy pasta, for which I have also included a recipe.

What Do I Use For The Coating?

Eggs and breadcrumbs are popular components for dipping or breading poultry. As previously said, this recipe contains parmesan cheese as well as another unique ingredient. I’ve seen a lot of fritta recipes that use milk to dip the chicken before coating it in the breadcrumb mixture.

Milk has long been used to tenderize meat. The acid in milk is excellent for tenderizing many meat cuts, including beef, without harming the surface proteins. When using milk, the meat is traditionally left to rest in the milk for a longer period of time.

I didn’t see the need of adding milk in this dish because the chicken is already tender, and dipping it in the milk without letting it rest will do nothing to tenderize it. Instead of milk, I used beaten egg whites.

This trick was taught to me by an old buddy. I recall eating the crispiest chicken I’d ever tasted, and my friend told me it was all because to egg whites. The egg whites form a crispy coating that adheres to the chicken pieces and causes the breadcrumbs to adhere even better.

I’ve made fried chicken many times in my cooking career, and the breading always seems to slip off. With beaten egg whites, this will never happen!

Simply whisk egg whites with a pinch of salt until soft peaks form. Dip the chicken in, then dredge it in the breadcrumb mixture and coat again. The double breading is the key to crispy chicken fritta.

How To Make Creamy Pasta

This spaghetti is prepared using a roux foundation. This is the base where butter and milk are melted and cooked in equal proportions, as in bechamel sauce. In contrast to bechamel sauce, which is created with milk and nutmeg, this sauce is made with light or half-and-half cream, chicken stock, and cheese. This is a fantastic sauce that is thick and creamy and coats the pasta well. It pairs really well with chicken fritta.

When preparing this sauce, the flour can be cooked for as long as desired. The traditional roux should smell like popcorn and be darker in color, but for this sauce, you only need to simmer the butter and flour for three minutes to obtain a lighter version.

If you desire a thicker and darker sauce, simmer the butter and flour for eight minutes over medium heat. After cooking the roux, add the chicken stock, then the light cream and spices. Add freshly cooked pasta and shredded cheese to the sauce.

This recipe calls for Asiago cheese, but you may use anything you choose, including additional parmesan. Stir the pasta until the cheese has melted, then serve with chicken fritta on top.

How To Serve Chicken Fritta

As previously said, chicken fritta pairs well with various salads. Serve the chicken on top of your favorite salad.

Crispy Chicken Fritta Recipe

Time required for preparation: 15 minutes

Cooking time: 20 minutes

Yield: 4

Ingredients

To make the pasta:

12 ounces pasta
14 cup melted butter
14 cup all-purpose flour
2 minced garlic cloves
1 cup chicken stock
2 cups light or half-and-half
12 teaspoon Italian seasoning
34 cup asiago cheese, shredded
To prepare the chicken:

2 fillets of chicken breast
1 pound breadcrumbs
2 beaten egg whites
1/3 cup all-purpose flour
1/3 cup parmesan cheese, freshly grated
1 tablespoon Italian seasoning

Instructions

1. Cut the chicken breasts in half, creating four pieces, then butterfly them. Add salt and pepper to taste while seasoning the chicken.
2. In a another bowl, combine the flour, breadcrumbs, and Italian seasoning.
3. To produce soft peaks, beat the egg whites with a pinch of salt.

4. Drag the chicken through the breadcrumb mixture after dipping it in egg whites. repeat a second time.
5. Fry the chicken until it is beautifully browned in hot oil. Set aside the chicken.

6. Prepare the pasta as directed on the packet.

7. In a sauce pan, melt butter. For 30 seconds, add the garlic and saute it.
8. Stirring continuously, boil the flour for 3 minutes.
9. Stir in the half-and-half, chicken stock, and Italian spice. Until mixed, whisk. Cook the sauce until it starts to slightly thicken.
10. Include cheese and noodles.

11. Stir the cheese until it is melted.

12. Arrange spaghetti on a platter, top with chicken fritta slices, and sprinkle with parsley.

Ingredients

For the pasta:

12 ounces pasta
14 cup melted butter
14 cup all-purpose flour
2 minced garlic cloves
1 cup chicken stock
2 cups light or half-and-half
12 teaspoon Italian seasoning
34 cup asiago cheese, shredded

For the chicken:

2 poultry breast fillets
1 cup breadcrumbs
2 beaten egg whites
1/3 cup flour
1/3 ounce of freshly grated parmesan
1 teaspoon Italian spice

Instructions

Cook the pasta according per package guidelines.
Butterfly the chicken breasts and chop them in half so you have four pieces. Season the chicken to taste with salt and pepper.
Beat the egg whites with a sprinkle of salt until soft peaks form.
Whisk together flour, breadcrumbs, and Italian seasoning in a separate basin.
Dip the chicken into egg whites, and dredge through the breadcrumbs mixture. Repeat once more.
Fry the chicken in hot oil until it is pleasantly brown. Set the chicken aside.
Melt butter in a sauce saucepan. Add garlic and heat for 30 seconds.
Add flour and cook, stirring, for 3 minutes.
Throw in some chicken broth, half a can of cream, and some Italian spice. Whisk until mixed. Cook until the sauce is slightly thickened.
Put in some spaghetti and cheese.
Stir until the cheese is melted.
Place some spaghetti on a plate and top it with some chicken fritta slices and chopped parsley.

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