Save The first time I made this crispy chicken Greek pasta, it was actually supposed to be a regular chicken dinner. My cousin from Greece was visiting, and she walked into the kitchen just as I was breading the chicken, looked at the pasta boiling away, and said 'why not put it all together like we do at home.' That completely spontaneous suggestion turned into one of those happy accidents that completely transforms your weeknight dinner rotation. Now whenever I make this, the kitchen fills with this incredible combination of frying chicken and garlicky tomatoes that makes everyone drift in from other rooms asking 'what smells so good.' The way the crispy chicken stays crunchy even after tossing with all those fresh vegetables still feels like magic every single time.
Last summer my neighbor Maria came over just as I was pulling the chicken out of the frying pan. She took one bite of a sample piece and literally stood there at the counter eating three more while we talked. Her daughter, who claims to hate pasta in any form, ended up taking the serving bowl to the living room and polishing off what was supposed to be leftovers for lunch the next day. Now whenever I see Marias family walking past my house around dinner time, they give me this hopeful questioning look.
Ingredients
- 2 large boneless skinless chicken breasts: Cutting these into bite sized pieces creates more surface area for that golden crispy coating to cling to
- 1 cup all purpose flour: This first coating layer helps the egg wash stick evenly so the breadcrumbs dont fall off during frying
- 2 large eggs: Beat these really well until completely smooth for the most consistent adhesive layer
- 1 cup panko breadcrumbs: These Japanese style breadcrumbs create such an incredibly light and crunchy texture compared to regular breadcrumbs
- 1/2 cup grated Parmesan cheese: Mixing this into the breading adds this salty umami depth that makes the chicken taste special
- 1 tsp dried oregano: This herb is the backbone of Greek flavor and blooming it in the hot oil releases its essential oils
- 1/2 tsp garlic powder: Powdered garlic disperses more evenly through the coating than fresh garlic would
- Salt and freshly ground black pepper: Season each layer of breading for the most flavorful result
- 1/3 cup olive oil for frying: You want enough oil to come about halfway up the chicken pieces for even golden browning
- 12 oz short pasta: Penne, fusilli, or rigatoni all work because their shapes catch the crispy chicken and vegetables in every bite
- 1 tbsp olive oil: Tossing the hot pasta with just a bit of oil prevents sticking without making it greasy
- 1 cup cherry tomatoes halved: These little tomatoes burst in your mouth releasing juices that dress the pasta as you eat
- 1 cup cucumber diced: English cucumbers work beautifully because they have fewer seeds and stay crisp longer
- 1/2 cup red onion finely sliced: Soak these in cold water for 10 minutes if you want to mellow their sharp bite
- 1/2 cup Kalamata olives pitted and halved: These bring that distinctive briny saltiness that makes Greek food so addictive
- 1/2 cup feta cheese crumbled: Save some of this for garnish so you can see those white creamy crumbles on top
- 1/4 cup fresh parsley chopped: This adds fresh herbal brightness and makes everything look beautiful
- 3 tbsp extra virgin olive oil: Use your best olive oil here since the dressing really shines through
- 1 tbsp red wine vinegar: This provides just enough acidity to balance the rich fried chicken without being too sharp
- 1 garlic clove finely minced: Fresh garlic in the dressing gives you those little spicy pops throughout the pasta
Instructions
- Prep your chicken pieces:
- Cut the chicken breasts into uniform bite sized pieces so they all cook at the same rate and are easy to eat with pasta on a fork.
- Set up your breading station:
- Arrange three shallow bowls in order: flour in the first, beaten eggs in the second, and panko mixed with Parmesan, oregano, garlic powder, salt and pepper in the third.
- Bread the chicken systematically:
- Dredge each chicken piece first in flour, shaking off excess, then dip in egg wash, and finally press into the panko mixture to coat evenly on all sides.
- Fry until golden perfection:
- Heat the olive oil in a large skillet over medium high heat and fry the chicken in batches for 3 to 4 minutes per side until deep golden brown and cooked through.
- Cook the pasta to al dente:
- Boil the pasta in generously salted water according to package directions, drain well, and immediately toss with olive oil to prevent sticking.
- Build the Greek salad base:
- Combine halved cherry tomatoes, diced cucumber, sliced red onion, halved Kalamata olives, crumbled feta, and chopped parsley in a large bowl.
- Whisk together the dressing:
- Mix the extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt and pepper until emulsified and pour over the salad.
- Bring everything together:
- Combine the cooked pasta with the dressed Greek salad mixture in a large serving bowl, top with crispy chicken pieces, and serve immediately while still warm and crunchy.
Save My brother in law who normally turns his nose up at anything remotely 'salad like' went back for thirds of this dish at a family gathering last month. Watching him visibly light up at that first bite of crunchy chicken combined with cool tangy vegetables was one of those moments where food just brings people together in the best way.
Making It Ahead
The components can all be prepped in advance and kept separate, but assembly happens last minute for the best texture. The breaded raw chicken can be refrigerated for up to 4 hours before frying, and the Greek salad mixture actually benefits from sitting in its dressing for 30 minutes to let flavors meld.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness of the fried chicken beautifully, or try a light rosé for that perfect Mediterranean feel. A simple green salad with lemon vinaigrette on the side adds freshness without overwhelming the dish.
Easy Variations
Swap the chicken breast for thighs if you prefer juicier meat, or try this same technique with cubes of halloumi for a vegetarian version that still delivers that satisfying crunch. Add bell peppers, artichoke hearts, or even roasted eggplant to the salad mix for more vegetable variety.
- Grain free option: Use almond flour and crushed pork rinds instead of wheat flour and panko
- Extra protein: Add chickpeas or white beans to turn this into a heartier meal
- Spicy kick: Sprinkle red pepper flakes into the breading mixture for some gentle heat
Save This is one of those recipes that looks impressive on the plate but comes together so naturally once you get the rhythm going. Hope it becomes a regular in your dinner rotation like it has in mine.
Recipe FAQs
- → How do I keep the chicken crispy?
Fry the breaded chicken in hot olive oil over medium-high heat for 3-4 minutes per side until golden. For extra crunch, bake at 425°F for 18-20 minutes instead. Cool briefly on paper towels before serving.
- → Can I prepare this dish ahead of time?
Cook the pasta and salad components separately and store in the refrigerator for up to 24 hours. Fry the chicken fresh just before serving to maintain crispiness. Assemble everything together when ready to eat.
- → What pasta shapes work best?
Short pasta like penne, fusilli, or rigatoni works perfectly as they catch and hold the dressing well. Avoid long pasta like spaghetti, which doesn't blend as nicely with the Greek salad components.
- → How can I make this gluten-free?
Substitute all-purpose flour with rice flour or cornstarch, use gluten-free panko breadcrumbs, and choose gluten-free short pasta. Always verify that your Parmesan and feta are certified gluten-free.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc, Pinot Grigio, or a light rosé complement the fresh Mediterranean flavors beautifully. The acidity balances the richness of the crispy chicken and creamy feta.
- → Can I add more vegetables?
Absolutely. Bell peppers, artichoke hearts, zucchini, or roasted eggplant work wonderfully. Add them raw or lightly cooked to maintain freshness while complementing the crispy chicken.