Save to Pinterest The first time I made this pasta was during a sweltering July heatwave when my air conditioner had died. I figured if I was going to be miserable anyway, I might as well cook something that made the kitchen smell like a Greek island taverna. My roommate walked in midway through chopping the vegetables and announced we were eating on the fire escape, which turned out to be the perfect setting.
Last summer my cousin visited from Chicago and I threw this together on a Tuesday night because I hadnt grocery shopped properly. She took three photos of her bowl before eating, then texted me the recipe two days later from her office, asking exact measurements. Now she makes it for her roommates every Sunday and they call it Greek night even though none of them are Greek.
Ingredients
- 2 large boneless skinless chicken breasts: Cutting them into bite sized pieces means more surface area for that golden crust to form
- 1 cup all purpose flour: The first station in your coating assembly line creates the base for everything else to stick
- 2 large eggs: Beat them really well so each piece gets evenly coated
- 1 cup panko breadcrumbs: These Japanese breadcrumbs stay crunchier longer than traditional ones
- 1/2 cup grated Parmesan cheese: Adds salty depth to the coating that regular breadcrumbs miss
- 1 tsp dried oregano: Use Greek oregano if you can find it, it is more potent and floral
- 1/2 tsp garlic powder: Distributes garlic flavor evenly without any burnt bits
- Salt and freshly ground black pepper: Season each station, flour, egg, and crumbs for layers of flavor
- 1/3 cup olive oil for frying: You may need more depending on your pan size
- 12 oz short pasta: Penne or rigatoni catch the dressing and little vegetable pieces in their tubes
- 1 tbsp olive oil: Tossing hot pasta with oil keeps it from clumping together
- 1 cup cherry tomatoes: Halving them releases their juices into the dressing
- 1 cup cucumber: English or Persian cucumbers work best, fewer seeds and thinner skin
- 1/2 cup red onion: Soak the slices in cold water for 10 minutes to mellow the bite
- 1/2 cup Kalamata olives: These briny jewels are what make it taste authentically Greek
- 1/2 cup feta cheese: Get the block and crumble it yourself, better texture
- 1/4 cup fresh parsley: Flat leaf has more flavor than curly, use liberally
- 3 tbsp extra virgin olive oil: The base of your dressing, use the good stuff
- 1 tbsp red wine vinegar: Adds the necessary acid to cut through the fried chicken
- 1 tsp dried oregano: Same as above, consistency across the dish
- 1 garlic clove: Fresh minced garlic blooms in the dressing as it sits
Instructions
- Set up your coating station:
- Get three shallow bowls, one with flour, one with beaten eggs, one with panko mixed with Parmesan, oregano, garlic powder, salt, and pepper.
- Cut the chicken:
- Slice your chicken breasts into uniform bite sized pieces so they all cook at the same rate, about 1 inch cubes work best.
- Coat each piece:
- Dredge chicken through flour, shake off excess, dip in egg, then press into the panko mixture until well coated on all sides.
- Heat the oil:
- Warm your olive oil in a large skillet over medium high heat until it shimmers, about 2 minutes.
- Fry the chicken:
- Cook in batches without crowding the pan, 3 to 4 minutes per side until deep golden brown and cooked through.
- Drain and rest:
- Transfer cooked chicken to paper towels to drain while you work on the rest of the components.
- Boil the pasta water:
- Bring a large pot of salted water to a rolling boil, add pasta, cook until al dente according to package directions.
- Prep the pasta:
- Drain the pasta and immediately toss with 1 tablespoon olive oil so it does not stick together in a giant clump.
- Chop the vegetables:
- Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, halve the olives, and crumble the feta.
- Make the dressing:
- Whisk together the olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper until emulsified.
- Dress the salad:
- Combine all vegetables in a large bowl, pour the dressing over, toss gently to combine.
- Bring it together:
- Add the cooked pasta to the dressed vegetables and toss until everything is evenly distributed.
- Top and serve:
- Pile the crispy chicken on top of the pasta salad and garnish with extra feta and parsley.
Save to Pinterest My mom originally turned her nose up at fried chicken in pasta until she tried a bite at my birthday dinner. Now she requests it every time she visits and claims she is just humoring me, but she always goes back for seconds.
Making It Ahead
You can fry the chicken up to 4 hours ahead and reheat it in a 400 degree oven for about 8 minutes. The vegetable mixture actually benefits from sitting in the dressing for a bit, so prep that early and let it marinate. Just keep the cheese separate until you are ready to serve or it will turn the dressing pink.
Vegetable Swaps
During winter I swap the fresh tomatoes for sun dried ones packed in oil and add roasted red peppers from a jar. The dish changes character completely but still works because the seasoning bridge remains the same. Artichoke hearts also make a wonderful addition when you want something extra special.
Serving Suggestions
This dish wants something cold and crisp alongside, so serve with a simple green salad dressed with lemon juice. A chilled glass of Sauvignon Blanc cuts through the richness beautifully. For a crowd, set up the components separately and let people build their own bowls.
- Warm pita bread on the side never hurt anyone
- Extra lemon wedges bring brightness to each bite
- Keep the hot chicken separate until the very last moment for maximum crunch
Save to Pinterest Some nights the best meals happen when you just start cooking and see what happens, and this pasta is proof that a little crunch goes a long way.
Recipe FAQs
- → Can I bake the chicken instead of frying it?
Yes, absolutely. Prepare the chicken the same way with the flour, egg, and panko coating, then bake on a greased baking sheet at 425°F (220°C) for 18-20 minutes, flipping halfway through. This method is healthier and still delivers excellent crispness.
- → What type of pasta works best for this dish?
Short pasta shapes like penne, fusilli, or rigatoni work wonderfully because they catch and hold the dressing and salad components. Avoid long pasta like spaghetti, as it doesn't blend as well with the chunky Greek salad elements.
- → How do I make this dish gluten-free?
Use gluten-free flour for dredging the chicken and gluten-free panko breadcrumbs. Substitute regular pasta with gluten-free pasta, following package cooking times. Always verify that your Parmesan and other ingredients are certified gluten-free, as some brands may have cross-contamination.
- → Can I prepare this ahead of time?
You can prepare the components separately ahead of time: cook the pasta and refrigerate, make the dressing and store it, and chop the vegetables. However, assemble just before serving to keep the chicken crispy. The salad vegetables can sit in the dressing for up to 2 hours without significant quality loss.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc, Pinot Grigio, or a light rosé complement this Mediterranean dish beautifully. The acidity in white wine balances the richness of the fried chicken and the tangy dressing.
- → Can I add more vegetables to this dish?
Definitely. Sliced bell peppers, artichoke hearts, sun-dried tomatoes, or roasted zucchini all work wonderfully. Add them raw or lightly sautéed to the Greek salad mixture before tossing with the pasta.