Crispy Chicken Fritta is juicy, parmesan-crusted chicken with a perfectly crisp coating that you can customize and pair with whatever you’re craving. It’s irresistibly crispy, perfectly cheesy, and oh so tasty!
Let me just say this upfront: this Crispy Chicken Fritta is everything. It’s crispy, cheesy, golden, and absolutely packed with flavor. If you’re someone who secretly (or not-so-secretly) loves Olive Garden’s crispy chicken fritta but wishes it had that homemade magic, this is your moment. This recipe gives you all the goodness of that restaurant favorite but takes it to the next level. Think juicy, parmesan-crusted chicken with a perfectly crisp coating that you can customize and pair with whatever you’re craving.
What really makes this recipe a favorite for me, though, is its versatility. You can throw it over a bed of creamy fettuccini Alfredo for the ultimate comfort-food dinner, or lighten things up by serving it with roasted broccoli or a big Caesar salad. (I also totally love this with a big side of creamy mashed potatoes or hasselback potatoes.) It’s the kind of recipe you can turn to whether you’re hosting friends, making a quick weeknight dinner, or just want something super satisfying.
Also, let’s not ignore the fact that it’s WAY better than the Olive Garden version. Why? Because you’re in control here—how crisp it gets, the quality of your ingredients, and that fresh, cozy, made-with-love flavor you can’t get from takeout.
In This Post
The Key Ingredients
This recipe relies on a handful of ingredients, most of which you probably already have in your pantry:
- Chicken breasts. Pounded thin for even cooking. The thinner, the better. (Ask your butcher to do this, or see notes on how to do it below.)
- Flour, garlic powder, and onion powder. These build the foundation of flavor while helping the breading stick.
- Eggs. The "glue" that holds it all together.
- Italian-style breadcrumbs and Panko breadcrumbs. The combination of crunchy panko and bread crumbs with Italian seasoning gives you the best of both worlds—seasoned flavor and crispier texture.
- Parmesan cheese. Adds richness and that savory, nutty edge to the breading.
- Olive oil. For frying everything to golden perfection.
- Optional, but amazing. fresh parsley for a pop of color and flavor, and maybe some asiago cheese if you’re feeling fancy.
How To Make Crispy Chicken Fritta
Making Crispy Chicken Fritta at home is a simple, satisfying process. Here’s how it all comes together:
- Prepare the Chicken. Slice the chicken breasts in half lengthwise, then pound them to ¼-inch thickness. Season each piece with salt and pepper.
- Set Up the Breading Station. You’ll need three shallow bowls:
Bowl 1: Flour, garlic powder, onion powder, salt, and pepper.
Bowl 2: Beaten eggs.
Bowl 3: A mixture of Italian-style breadcrumbs, Panko breadcrumbs, and grated Parmesan.
- Bread the Chicken. First, dredge each piece of chicken in the flour mixture, coating it evenly. Then dip it into the eggs, letting any excess drip off. Finally, press it into the breadcrumb mixture, making sure it’s completely covered.
- Cook the Chicken. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the breaded chicken and cook for 4–5 minutes per side until golden brown and fully cooked through. Transfer the cooked chicken to a plate lined with paper towels to drain.
- Serve it up. Arrange the chicken on a platter and serve with your favorite sides—creamy fettuccine Alfredo, roasted vegetables, or even a light salad with fresh parsley and lemon.
Variations & Substitutions
This easy chicken fritta recipe is wonderfully adaptable:
- Bake it. For a lighter option, bake the breaded chicken on a wire rack set over a baking sheet at 400°F for 20–25 minutes.
- Make it in the air fryer. The air fryer is perfect for this recipe—cook at 375°F for 12–15 minutes, flipping halfway through. (Note - the air fryer is also a great method for reheating leftovers of this chicken recipe.)
- Add a spicy kick. If you like a little kick, add red pepper flakes to the breadcrumb mixture.
- Cheese swap. Asiago cheese makes an excellent substitute for Parmesan if you want a sharper, more pronounced flavor.
Frequently Asked Questions
You can ask your butcher to do this or purchase thin chicken cutlets at the store, but it's also really easy to do it yourself. Simply place the chicken between two pieces of parchment paper, then use the flat side of a meat mallet (or a heavy frying pan if you don't have a mallet) to pound the chicken to your desired thickness.
Chicken breasts are the best cut for this recipe, but you could also use chicken tenders as a decent substitute.
No! Fried chicken uses a lighter, more flour-based batter to produce a crispy coating whereas this chicken fritta is more like a chicken fried steak with a breadcrumb coating.
Absolutely! Bread the chicken in advance and store it in the fridge in an airtight container or Ziploc bag until ready to cook.
Leftover crispy chicken fritta keep well in the fridge for up to three days. Reheat in an air fryer or oven to maintain that crispy texture.
Yes! Cooked chicken can be frozen on a baking sheet, then transferred to a freezer-safe container. Reheat directly from frozen for an easy meal.
Healthy Serving Ideas
While classic Crispy Chicken Fritta is often served with alfredo sauce as a delicious pasta dinner, there are plenty of lighter ways to enjoy it:
- Toss sliced chicken over zoodles or spaghetti squash for a low-carb option.
- Pair with roasted or steamed broccoli florets, asparagus, or a simple vegetable medley.
- Use the chicken to top a hearty salad with mixed greens, shaved Parmesan, and a lemon vinaigrette.
- Serve over cheesy mashed potatoes for ultimate comfort vibes.
- Make it into a sandwich. Add a toasted bun, fresh greens, and your favorite dipping sauce (honey mustard is a favorite with this chicken!). Or try it on this delish Chicken Parmesan Sandwich smothered with pasta sauce.
Whether you’re going for full-on comfort food with a bed of creamy fettuccine or something lighter with a side of roasted veggies, this Crispy Chicken Fritta recipe is a total win. And that first bite? Crunchy, cheesy, perfectly seasoned chicken that you’ll want to make again and again.
Give it a try and let me know how it goes by leaving a comment below, or tag me with a pic @frontrangefed on IG! What’s your favorite way to serve it? Over pasta? On a salad? Tucked into a sandwich? I’m all ears—and I can’t wait for you to love this as much as we do. ❤️
More Easy Chicken Dinners
- Crockpot Cheesy Chicken Broccoli And Rice
- Hot Honey Fried Chicken Sandwich
- Easy Chicken And Yellow Rice With Peas
- BWW Garlic Parmesan Chicken Pasta
- Chicken Parmesan Sandwiches
- Marry Me Chicken Pasta
- Honey Sriracha Baked Chicken Thighs
- Barbecue Chicken Flatbread
Recipe
Delicious Crispy Chicken Fritta (Better Than Olive Garden!)
Ingredients
- 2 chicken breasts cut in half and pounded into ¼ inch thickness
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 large eggs beaten
- 1 cup Italian-style breadcrumbs
- 1 ½ cups Panko breadcrumbs
- ½ cup Parmesan cheese grated
- 4 tablespoon olive oil or vegetable oil
Instructions
- Prepare the chicken. Cut each chicken breast in half lengthwise, then pound each piece to ¼-inch thickness for even cooking.
- Set up the breading station. Set out three shallow bowls. In the first shallow bowl, combine the flour, garlic powder, onion powder, salt, and pepper. In a second shallow bowl, beat the eggs. In a third shallow bowl, mix the Italian bread crumbs, Panko bread crumbs, and grated Parmesan cheese.
- Bread the chicken. Dredge each piece of chicken in the flour mixture, ensuring it's evenly coated. Dip the floured chicken into the beaten eggs, letting any excess drip off. Press the chicken into the breadcrumb mixture, coating both sides thoroughly.
- Serve. Serve the Crispy Chicken Fritta with garlic Parmesan mashed potatoes or fettuccine Alfredo for a delicious and hearty meal.
Cindy says
So good!! I made this with your boursin mashed potatoes-everyone wanted seconds!!
Sarah Jenkins says
Thanks Cindy!