Crispy Chicken Greek Pasta

The first time I made this chicken pasta was during a heatwave when the idea of turning on the oven felt like a personal offense. My kitchen partner suggested we fry the chicken outside on the camping stove, and something about that slightly ridiculous setup made everything taste better. We ended up eating on the back steps, plates balanced on our knees, while the summer sun finally dipped behind the trees.

Last winter my sister came over exhausted from a brutal work week, and I put this together in what felt like record time. Watching her face light up at that first crunch, followed immediately by the bright pop of feta and tomatoes, reminded me why I bother with multi-step meals on weeknights. The best food always feels like a hug you didnt know you needed.

Ingredients

• 2 large boneless, skinless chicken breasts: Cutting them into bite-sized pieces before cooking means every single mouthful gets that perfect crispy coating
• 1 cup all-purpose flour: This first dredging layer is what makes the egg and panko actually stick to the chicken through frying
• 2 large eggs: Beat them thoroughly until no clear streaks remain, otherwise your coating will patch up in weird spots
• 1 cup panko breadcrumbs: Ive tried regular breadcrumbs and they simply dont give you that shatteringly crisp exterior that stays crunchy even under the dressing
• 1/2 cup grated Parmesan cheese: The salty umami here pairs so beautifully with the Greek flavors, and it helps the browning process
• 1 tsp dried oregano: Use the good stuff if you can find it, or rub it between your palms first to wake up the oils
• 1/2 tsp garlic powder: Distributes garlic flavor more evenly than fresh would in the coating
• Salt and freshly ground black pepper: Season each layerflour, egg, and pankobecause you lose seasoning as you go
• 1/3 cup olive oil for frying: You may need a splash more depending on your pan size, but dont shallow fry in too much oil or youll lose your coating
• 12 oz short pasta: Penne, fusilli, or rigatoni all work perfectly here, but choose something with plenty of nooks to catch the dressing
• 1 tbsp olive oil: Tossing the hot pasta with this right after draining prevents it from clumping together
• 1 cup cherry tomatoes: When you bite into these, they burst with juice and brighten everything around them
• 1 cup cucumber: English cucumbers work best here since they have fewer seeds and more tender skin
• 1/2 cup red onion: Slice these paper-thin and soak them in cold water for ten minutes if raw onion is too aggressive for you
• 1/2 cup Kalamata olives: These bring that signature Greek brine that cuts through the rich fried chicken
• 1/2 cup feta cheese: Get a block and crumble it yourself, the pre-crumbled stuff has anti-caking agents that make it weirdly powdery
• 1/4 cup fresh parsley: Flat-leaf parsley has better flavor, but curly works if thats what you have
• 3 tbsp extra virgin olive oil: Use the good stuff here since its not being heated, the flavor really shines
• 1 tbsp red wine vinegar: This adds just enough acidity to wake everything up without being harsh
• 1 tsp dried oregano: Same oregano from the chicken ties the whole dish together beautifully
• 1 garlic clove: Mince this as finely as your patience allows, big chunks are unpleasant to bite into raw

Instructions

Prep your chicken station:

Cut the chicken into uniform bite-sized pieces, then set up three shallow bowls: flour in the first, beaten eggs in the second, and a mixture of panko, Parmesan, oregano, garlic powder, salt, and pepper in the third. Keep one hand dry for flour and one hand wet for egg, or youll end up with fingers coated in breading globs.

Coat the chicken pieces:

Dredge each piece through flour, shaking off excess, then through egg, letting excess drip off, then press firmly into the panko mixture. Place coated pieces on a wire rack or baking sheet while you heat the oilthey stick together if you pile them directly on a plate.

Fry until golden:

Heat the olive oil in your large skillet over medium-high heat until it shimmers. Add chicken in a single layer, working in batches so you dont crowd the pan. Cook for about 3 to 4 minutes per side until deep golden brown and cooked through, then drain on paper towels.

Boil your pasta:

While the chicken fries, get your pasta water going with plenty of salt. Cook until al dente, drain well, and immediately toss with that tablespoon of olive oil so the noodles stay separate.

Make the salad mix:

In your largest bowl, combine the halved tomatoes, diced cucumber, sliced onion, olives, crumbled feta, and chopped parsley. Let this hang out while you whisk together the dressingthe vegetables start releasing their juices and everything gets happy together.

Whisk the dressing:

In a small bowl, whisk together the olive oil, red wine vinegar, oregano, minced garlic, and salt and pepper until emulsified. Pour this over your salad mixture and toss gently to combine.

Bring it all together:

Add the cooked pasta to the bowl with the dressed salad and toss well until every piece of pasta is coated. Top with the crispy chicken pieces, then finish with extra feta and parsley if youre feeling fancy. Serve right away while the chicken is still crunching.

Save

This recipe has become my go-to for those nights when we want comfort food but something about starchy pasta with heavy sauce feels wrong for the season. That first bite of crispy chicken against cool cucumber always makes me pause and appreciate how smart flavor combinations can be.

Making It Ahead

You can bread and fry the chicken up to a day in advance, then reheat it in a hot oven to recrisp before serving. The pasta and salad mixture should be dressed no more than an hour before eating, or the noodles will absorb all the dressing and turn gummy. Keep everything separate until the very last moment for that perfect hot-cold contrast.

Swaps That Work

Chicken thighs cut into pieces stay juicier through the frying process if you prefer dark meat. For a lighter version, you can bake the coated chicken pieces at 425°F for about 18 minutes, flipping halfwaythough you miss some of that golden crispness. The pasta can easily be swapped for orzo or even rice for a gluten-free option, just adjust cooking time accordingly.

Serving Suggestions

A crisp white wine like Sauvignon Blanc or a dry rosé cuts through the richness of the fried chicken beautifully. This dish works equally well as a weeknight dinner or as part of a Mediterranean spread with hummus and warm pita.

• Warm some pita bread on the grill to serve alongside
• Extra lemon wedges on the table let everyone adjust brightness to taste
• A simple green salad with lemon vinaigrette rounds out the meal perfectly

Save

Theres something deeply satisfying about a meal that hits so many different notescrunchy and soft, hot and cold, rich and bright. Hope this becomes a regular in your dinner rotation too.

Recipe Questions & Answers

→ Can I bake the chicken instead of frying?

Yes, arrange breaded chicken on a baking sheet and bake at 425°F for 18-20 minutes, flipping halfway through until golden and crisp.

→ What pasta shapes work best?

Short pasta varieties like penne, fusilli, or rigatoni are ideal as they hold the dressing well and provide good texture contrast with the chicken.

→ Can I make this ahead?

Prepare components separately in advance. Store chicken, pasta, and salad in different containers and combine just before serving to maintain crispiness.

→ What wine pairs well?

A crisp Sauvignon Blanc or light rosé complements the Mediterranean flavors beautifully, cutting through the rich chicken.

→ How do I store leftovers?

Refrigerate components separately in airtight containers up to 3 days. Reheat chicken in the oven to restore crispiness before assembling.

→ Can I add more vegetables?

Bell peppers, artichoke hearts, or grilled zucchini make excellent additions that enhance the Mediterranean profile and add more color.