Pin it The sun was streaming through my kitchen window last Tuesday when I realized I had all these mismatched ingredients that somehow screamed Greece. Chicken sitting in the fridge, a half-empty box of pasta, and those cherry tomatoes I'd impulse-bought at the farmers market. Sometimes the best meals happen when you stop overthinking and just start cooking.
My sister-in-law wandered into the kitchen while I was frying the first batch of chicken, and I swear her eyes lit up when she smelled the oregano and garlic hitting the hot oil. We ended up eating it standing up around the counter, picking at the bowl and talking about summer vacations we haven't taken yet. That's when I knew this recipe was a keeper.
Ingredients
- 2 large boneless skinless chicken breasts: Cutting them into bite-sized pieces means more surface area for that golden crispy coating
- 1 cup all-purpose flour: This is your first layer of defense, creating the base that helps everything else stick
- 2 large eggs: Room temperature eggs work better for creating that essential adhesive layer
- 1 cup panko breadcrumbs: Japanese breadcrumbs give you that extra-crunchy texture that regular crumbs just cant match
- 1/2 cup grated Parmesan cheese: Adds a savory depth that makes people ask what your secret ingredient is
- 1 tsp dried oregano: The backbone of Greek flavor, but dont be afraid to add more if you love herb notes
- 1/2 tsp garlic powder: Distributes garlic flavor evenly throughout the coating without any burnt bits
- Salt and freshly ground black pepper: Season each layer flour, egg wash, and crumb mixture for maximum flavor
- 1/3 cup olive oil: You want enough oil to shallow-fry without drowning the chicken pieces
- 12 oz short pasta: Penne or fusilli catch all those little flavorful bits better than long noodles
- 1 tbsp olive oil: Tossing hot pasta with a little oil prevents sticking before you assemble everything
- 1 cup cherry tomatoes: Halved so they release just enough juice to create a light sauce without making things soggy
- 1 cup cucumber: English or Persian cucumbers work best because they have fewer seeds and better crunch
- 1/2 cup red onion: Thinly sliced so you get the sharp bite without overwhelming each bite
- 1/2 cup Kalamata olives: These briny little gems are what makes this distinctly Greek
- 1/2 cup feta cheese: Room temperature feta crumbles beautifully and coats everything in creamy tanginess
- 1/4 cup fresh parsley: Adds brightness and makes the whole dish look like you care about presentation
- 3 tbsp extra virgin olive oil: Quality matters here since its one of the main flavor carriers in the dressing
- 1 tbsp red wine vinegar: Provides just enough acid to balance the fried chicken and rich cheese
- 1 garlic clove: Fresh minced garlic in the dressing gives you that immediate punchy flavor
Instructions
- Prep your chicken pieces:
- Slice the chicken breasts into uniform bite-sized pieces so they all cook at the same rate and fit perfectly on a fork
- Set up your coating station:
- Arrange three shallow bowls with flour in the first, beaten eggs in the second, and panko mixed with Parmesan oregano garlic powder salt and pepper in the third
- Coat the chicken systematically:
- Press each piece first into flour shaking off excess then dunk in egg and finally coat with the crumb mixture pressing gently to make it stick
- Fry until golden and perfect:
- Heat olive oil in a large skillet over medium-high and fry chicken in batches for 3 to 4 minutes per side until deeply golden and cooked through
- Cook the pasta right:
- Boil salted water and cook pasta until al dente then drain and toss with olive oil to keep it from clumping together
- Build the Greek salad base:
- Combine halved cherry tomatoes diced cucumber sliced red onion olives crumbled feta and chopped parsley in a large bowl
- Whisk up the dressing:
- Mix extra virgin olive oil red wine vinegar oregano minced garlic salt and pepper until emulsified then pour over the salad
- Bring it all together:
- Toss the cooked pasta with the dressed salad then top with crispy chicken pieces and serve while everything is still warm
Pin it Last Friday I made this for a dinner party and my friend Mark who usually picks at his food went back for thirds. There is something magical about crispy warm chicken against cool crisp vegetables that just works every single time.
Making It Your Own
I have found that adding artichoke hearts or roasted red peppers takes this to another level entirely. The briny artichokes especially echo the olives and feta while adding a meaty texture that makes the dish feel even more substantial.
The Secret To Extra Crispy Chicken
After years of making this I discovered that letting the coated chicken pieces sit on a wire rack for ten minutes before frying helps the coating set better. This simple step prevents the crumbs from falling off in the oil and gives you that restaurant-quality crunch that makes people think you know secrets you are not telling them.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the richness while a light rosé complements the Mediterranean flavors beautifully. For a non-alcoholic option try sparkling water with a squeeze of lemon and a sprig of fresh mint.
- Warm crusty bread for soaking up any extra dressing
- A simple green salad with lemon vinaigrette on the side
- Greek yogurt with honey for a light dessert that continues the theme
Pin it This is the kind of meal that makes people feel taken care of without you having to exhaust yourself in the kitchen. Sometimes that is exactly what we need.
Recipe FAQs
- → Can I bake the chicken instead of pan-frying?
Yes, absolutely. Prepare the chicken as directed with the flour, egg, and panko coating, then bake on a lined baking sheet at 425°F (220°C) for 18–20 minutes, flipping halfway through. This method reduces oil usage while maintaining the crispy exterior.
- → What pasta shapes work best for this dish?
Short pasta shapes like penne, fusilli, or rigatoni work wonderfully as they catch and hold the dressing and Greek vegetables. These shapes provide better texture distribution than long pasta varieties.
- → How do I ensure the chicken stays crispy?
For maximum crispness, use panko breadcrumbs and press them gently onto the chicken as you coat. Fry at medium-high heat and avoid overcrowding the pan. Drain on paper towels immediately after cooking to remove excess oil.
- → Can I prepare this dish ahead of time?
Cook the pasta and prepare the salad vegetables in advance, but assemble just before serving. The chicken is best enjoyed fresh and warm. Store components separately in airtight containers for up to 24 hours.
- → What wine pairs well with this Mediterranean dish?
Crisp white wines like Sauvignon Blanc, Pinot Grigio, or a light rosé complement this dish beautifully. The acidity and lightness of these wines balance the richness of the crispy chicken and creamy feta.
- → How can I make this gluten-free?
Substitute all-purpose flour with cornstarch or gluten-free flour blend, use gluten-free panko breadcrumbs, and choose gluten-free pasta. Always verify that your Parmesan and feta are certified gluten-free, as processing varies by brand.