Crispy Chicken Fritta (Print Format)
Golden crusted chicken atop creamy garlic asiago pasta for a satisfying meal.
# Ingredients:
→ Pasta
01 -
12 oz cavatappi pasta
→ Chicken
02 -
2 large boneless skinless chicken breasts
03 -
1 1/3 cups bread crumbs
04 -
1/3 cup all-purpose flour
05 -
1/3 cup grated parmesan cheese
06 -
1/2 tbsp Italian seasoning
07 -
2/3 cup milk
08 -
vegetable oil for frying
→ Pasta Sauce
09 -
1/4 cup butter
10 -
1 tbsp garlic puree
11 -
1/4 cup all-purpose flour
12 -
1 cup chicken broth
13 -
2 cups light cream
14 -
1 tbsp Italian seasoning
15 -
1/2 tsp salt
16 -
1/2 tsp black pepper
17 -
1 cup shredded asiago cheese
# Steps:
01 -
Prepare the cavatappi pasta according to package instructions. Drain and set aside.
02 -
Butterfly the chicken breasts and cut each in half to create four pieces.
03 -
Combine bread crumbs, flour, parmesan cheese, and Italian seasoning in a container and mix well. Pour milk into a separate container.
04 -
Dip one chicken piece into the bread crumb mixture, coating both sides. Then dip it in milk, return to bread crumbs, and repeat the milk and bread crumb coating once more for a triple coating. Repeat with remaining pieces.
05 -
Heat 1/2 inch vegetable oil in a skillet over medium heat. Fry coated chicken pieces in batches until both sides are golden brown and the internal temperature reaches 165°F. Transfer to a wire rack to drain.
06 -
In a separate large skillet, melt butter over medium heat. Add garlic puree and stir well. Incorporate flour and cook for 3 minutes while stirring.
07 -
Gradually whisk in chicken broth until thickened, then add light cream, Italian seasoning, salt, and pepper. Stir to combine.
08 -
Add cooked cavatappi pasta to the sauce and stir to coat evenly. Stir in shredded asiago cheese until melted.
09 -
Slice the fried chicken breasts and serve atop the coated pasta.
# Tips:
01 -
Ensure the oil is hot enough before frying to achieve a crispy crust without absorbing excess oil.