Description
Crispy chicken fritta is a golden, ultra-crunchy Italian-American favorite inspired by Olive Garden. Thin, juicy chicken breasts are breaded with herbs, Parmesan, and panko, then pan-fried (or air-fried) to crispy perfection. This crowd-pleasing copycat recipe is foolproof, endlessly customizable, and comes together in under 30 minutes—perfect for busy weeknights or a cozy Italian feast at home.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (or cutlets, pounded to 1/2-inch thick)
- 1 cup all-purpose flour (or gluten-free alternative)
- 2 large eggs
- 1 ½ cups Italian breadcrumbs or panko
- 1/2 cup freshly grated Parmesan cheese (optional or use dairy-free)
- 1 tablespoon Italian seasoning
- optional: 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup neutral oil (canola, vegetable, or for air frying, a spray of oil)
- Lemon wedges, fresh parsley (for garnish, optional)
Instructions
- Prep Chicken:
If using whole breasts, gently pound to 1/2-inch thick for even, juicy results. Pat dry and season both sides with salt, pepper, and Italian seasoning. - Set Up Breading Station:
Arrange three shallow bowls: one with flour, one with beaten eggs, one with breadcrumbs, Parmesan, and garlic powder. - Bread Chicken:
Coat each piece in flour (shake off excess), dip in egg, then press firmly into breadcrumb mixture. For extra crunch, repeat egg and breadcrumb steps. - Rest:
Place breaded chicken on a wire rack for 10 minutes to help the coating set. - Pan-Fry Method:
Heat oil in a large skillet over medium-high. When hot (350°F/175°C), add chicken in batches. Fry 3–4 minutes per side until golden and cooked through (internal temp 165°F/74°C). Transfer to clean wire rack. - Air Fryer Method:
Preheat air fryer to 400°F (200°C). Lightly spray both sides of breaded chicken with oil. Air fry in a single layer for 10–12 minutes, flipping halfway, until crispy and cooked through. - Serve:
Enjoy hot, garnished with parsley and lemon wedges, over pasta or with your favorite sides.
Notes
- For gluten-free crispy chicken fritta, use gluten-free flour and breadcrumbs.
- Chicken thighs can be substituted for extra juiciness—just pound to an even thickness.
- Make it dairy-free by omitting Parmesan or using a vegan cheese alternative.
- For a lighter version, bake at 425°F (220°C) on a wire rack for 15–20 minutes, flipping once.
- Leftovers? Slice and use in sandwiches, wraps, or salads the next day!
- Always use a wire rack for cooling to keep the bottom crispy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 330 (air fryer or baked)
- Sugar: 1g
- Sodium: 720mg
- Fat: 10g (air fryer)
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 145mg