Crispy Chicken Greek Pasta (Print View)

Golden crispy chicken bites combined with tender pasta and fresh Mediterranean vegetables tossed in a zesty olive oil dressing.

# Components:

→ Crispy Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon garlic powder
08 - Salt and freshly ground black pepper to taste
09 - 1/3 cup olive oil for frying

→ Pasta

10 - 12 ounces short pasta (penne, fusilli, or rigatoni)
11 - 1 tablespoon olive oil
12 - Salt for pasta water

→ Greek Salad Mix

13 - 1 cup cherry tomatoes, halved
14 - 1 cup cucumber, diced
15 - 1/2 cup red onion, finely sliced
16 - 1/2 cup Kalamata olives, pitted and halved
17 - 1/2 cup feta cheese, crumbled
18 - 1/4 cup fresh parsley, chopped

→ Dressing

19 - 3 tablespoons extra virgin olive oil
20 - 1 tablespoon red wine vinegar
21 - 1 teaspoon dried oregano
22 - 1 garlic clove, finely minced
23 - Salt and black pepper to taste

# Directions:

01 - Slice the chicken breasts into bite-sized pieces. Set up three separate bowls: one with flour, one with beaten eggs, and one with panko, Parmesan, oregano, garlic powder, salt, and pepper mixed together. Dredge each chicken piece first in flour, shaking off excess, then dip in egg, and finally press into the panko mixture, ensuring coating adheres. Heat olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, fry chicken for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
02 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente with slight firmness. Drain pasta and toss with 1 tablespoon olive oil to prevent sticking and clumping.
03 - In a large mixing bowl, combine cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and fresh parsley. In a separate bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper until emulsified. Pour dressing over salad mixture and toss gently to coat evenly.
04 - In a large serving bowl, combine the cooked pasta with the Greek salad mixture. Toss thoroughly to integrate all components. Top with crispy chicken bites and garnish with additional crumbled feta cheese and fresh parsley if desired. Serve immediately while chicken remains crispy.

# Expert Advice:

01 -
  • It delivers restaurant quality crunch and freshness without needing a grill or fancy equipment.
  • The contrast between warm crispy chicken and cold tangy vegetables keeps every forkful interesting.
  • Leftovers actually taste better the next day when the flavors soak into the pasta.
  • You can prep the salad components ahead and fry the chicken right before serving.
02 -
  • Don't skip salting the pasta water generously, it's your only chance to season the pasta itself and it makes a huge difference.
  • Let the fried chicken rest on paper towels for a minute so excess oil drains off and the coating stays crisp instead of soggy.
  • If you toss the hot pasta with the cold salad too early, the vegetables will wilt and lose their fresh crunch.
03 -
  • Use a thermometer to check that your oil stays around 350°F (175°C) so the chicken cooks through without burning the crust.
  • Toast the panko in a dry skillet for a minute before breading if you want an even deeper golden color and nuttier flavor.
  • Toss the pasta with a little of the salad dressing before adding the vegetables so every strand is lightly coated.
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