Crispy Chicken Fritta
Make restaurant-quality Crispy Chicken Fritta at home! This easy recipe delivers the golden crunch and juicy flavor you love.
Ingredients
- 2 boneless skinless chicken breasts (cut into thin fillets)
- 1 cup all-purpose flour
- 1 cup Panko breadcrumbs or regular breadcrumbs
- ½ cup grated Parmesan cheese
- 2 large eggs
- ½ cup buttermilk or whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika smoked or regular
- ½ teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon Italian seasoning
- Vegetable oil for frying
- For Garnishing & Serving
- 2 tablespoons fresh parsley chopped
- Lemon wedges
- Extra Parmesan cheese optional
- For Dipping Sauces Optional
- Marinara sauce
- Honey mustard sauce
- Alfredo sauce
Instructions
- Prepare the Chicken
- Slice chicken breasts into thin fillets or strips.
- Pat dry with a paper towel to remove excess moisture.
- Set Up the Breading Stations
- In a shallow dish, combine flour, salt, black pepper, garlic powder, onion powder, and paprika.
- In another bowl, whisk together eggs and buttermilk.
- In a third dish, mix breadcrumbs and Parmesan cheese.
- Coat the Chicken
- Dredge each chicken piece in the flour mixture, shaking off excess.
- Dip into the egg mixture, ensuring full coverage.
- Press into breadcrumbs to coat evenly, then place on a wire rack for 5-10 minutes.
- Fry to Perfection
- Heat vegetable oil in a deep pan to 350-375°F (175-190°C).
- Fry chicken in batches for 3-4 minutes per side, or until golden brown.
- Transfer to a wire rack to drain excess oil.
- Serve & Enjoy
- Sprinkle with fresh parsley and serve with lemon wedges.
- Pair with Alfredo pasta, mashed potatoes, or your favorite dipping sauce.
Notes
✅ Pro Tips for the Best Crispy Chicken Fritta
Double coat for extra crispiness.
Let the breaded chicken rest for 10 minutes before frying to help the coating stick.
Use Panko breadcrumbs for a lighter and crispier texture.
Fry in small batches to maintain the right oil temperature.
Double coat for extra crispiness.
Let the breaded chicken rest for 10 minutes before frying to help the coating stick.
Use Panko breadcrumbs for a lighter and crispier texture.
Fry in small batches to maintain the right oil temperature.
Nutrition
Serving: 1gCalories: 525kcalCarbohydrates: 39gProtein: 59gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 143mgSodium: 1061mgPotassium: 982mgFiber: 2gSugar: 3gVitamin A: 578IUVitamin C: 3mgCalcium: 204mgIron: 5mg
Tried this recipe?Let us know how it was!