Save The clatter of panko hitting hot oil always takes me back to the first time I tried to make this dish on a Tuesday night when I had nothing but chicken and a craving for something bright. I had just come back from a Greek deli where the smell of oregano and lemon hit me the moment I walked in, and I wanted that feeling at home. The crispy chicken came out better than I expected, and when I tossed it with pasta and all those fresh vegetables, it felt like I had cracked some kind of code. Now it is one of those recipes I make when I want to feel like I am doing something special without overthinking it.
I made this for a small dinner party once, and my friend who never cooks asked me to write down the recipe on the back of a napkin. She said it tasted like something from a restaurant, which made me laugh because I had been standing in my kitchen in sweatpants an hour earlier, flipping chicken with one hand and texting with the other. It is funny how a dish can feel fancy when it is really just good ingredients put together with a little care.
Ingredients
- Boneless, skinless chicken breasts: I slice these into bite-sized pieces so they cook fast and get extra crispy, and it is easier to eat without a knife.
- All-purpose flour: This is the first layer that helps the egg stick, and I learned to season it lightly so the flavor builds from the start.
- Eggs: Beaten well, these act like glue for the panko, and I always crack them into a shallow bowl so I can dip easily.
- Panko breadcrumbs: These are the secret to that shatteringly crisp coating, much better than regular breadcrumbs because of the bigger flakes.
- Grated Parmesan cheese: Mixed into the panko, this adds a nutty, salty layer that makes the crust taste richer.
- Dried oregano: This herb is the backbone of Greek flavor, and I use it both in the chicken coating and the dressing.
- Garlic powder: A little goes into the breading to give a subtle savory note without overpowering the fresh garlic in the dressing.
- Olive oil for frying: I use a generous amount so the chicken does not stick, and I keep the heat steady so it crisps without burning.
- Short pasta: Penne or fusilli work best because they catch the dressing and vegetables in their ridges and twists.
- Cherry tomatoes: Halved, these burst with sweetness and add pops of color that make the dish look alive.
- Cucumber: Diced small, it adds a cool crunch that balances the warm chicken and pasta.
- Red onion: Sliced thin, it brings a sharp bite that mellows slightly when tossed with the dressing.
- Kalamata olives: These are my favorite because they are meaty and briny, and they remind me of every Greek salad I have ever loved.
- Feta cheese: Crumbled, it adds a creamy, tangy contrast that ties everything together.
- Fresh parsley: Chopped and scattered on top, it adds a bright, grassy note that feels like a finishing touch.
- Extra virgin olive oil: I use this for the dressing because the flavor is fruity and rich, not just a background ingredient.
- Red wine vinegar: This gives the dressing a sharp tang that cuts through the richness of the feta and chicken.
- Garlic clove: Minced finely, it adds a punch of flavor that makes the dressing taste alive and fresh.
Instructions
- Prepare the Crispy Chicken:
- Slice the chicken into bite-sized pieces, then set up your breading station with three bowls: flour, beaten eggs, and a mixture of panko, Parmesan, oregano, garlic powder, salt, and pepper. Dredge each piece through flour, dip in egg, then press into the panko mixture, and fry in hot olive oil for three to four minutes per side until golden and cooked through.
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta until al dente, then drain and toss with a tablespoon of olive oil to keep it from clumping. I always taste a piece before draining to make sure it has a little bite left.
- Make the Salad and Dressing:
- Combine the cherry tomatoes, cucumber, red onion, olives, feta, and parsley in a large bowl. Whisk together the olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper, then pour it over the salad and toss gently so everything gets coated.
- Assemble the Dish:
- In a large serving bowl, toss the cooked pasta with the Greek salad mixture until everything is evenly mixed. Top with the crispy chicken bites and garnish with extra feta and parsley if you want, then serve immediately while the chicken is still warm and crunchy.
Save One evening I made this and my partner said it tasted like vacation, which is the best compliment I have ever gotten for a weeknight dinner. We ate it outside on the back steps with the sun going down, and I realized that sometimes the simplest meals are the ones that stick with you.
What to Do with Leftovers
The chicken loses some of its crunch after a day in the fridge, but I have learned to reheat it in a hot oven for a few minutes to bring back some of that crispy texture. The pasta and salad hold up well, and I have even eaten it cold straight from the container, which is surprisingly good for lunch the next day.
How to Make It Lighter
If you want to skip the frying, you can bake the breaded chicken pieces on a parchment-lined sheet at 425 degrees Fahrenheit for about eighteen to twenty minutes, flipping halfway through. I have done this on nights when I do not feel like standing over a hot pan, and the chicken still comes out golden and satisfying.
Ways to Switch It Up
Sometimes I add sliced bell peppers or artichoke hearts to the salad mix, especially when I have them sitting in the fridge. You can also swap the feta for goat cheese if you want something creamier, or use whole wheat pasta if you are in the mood for something heartier.
- Try adding a squeeze of lemon juice over the finished dish for an extra burst of brightness.
- If you like heat, toss in some sliced pepperoncini or a pinch of red pepper flakes.
- Serve it with warm pita bread on the side to scoop up any extra dressing and feta at the bottom of the bowl.
Save This dish has become one of those recipes I come back to when I want something that feels like a treat but does not require hours of work. I hope it brings you the same kind of easy joy it has given me.
Cooking Guide
- → Can I bake the chicken instead of frying it?
Yes, absolutely. Arrange the breaded chicken on a baking sheet and bake at 425°F (220°C) for 18–20 minutes, flipping halfway through. This method reduces oil while maintaining a crispy exterior.
- → How do I keep the chicken crispy after combining with pasta?
Add the crispy chicken on top just before serving rather than mixing it in. This prevents it from absorbing moisture from the dressing and pasta, keeping it crunchy.
- → What pasta shapes work best for this dish?
Short pasta shapes like penne, fusilli, or rigatoni work best. They hold the dressing and salad ingredients well. Avoid long pasta as it can overshadow the other components.
- → Can I make this gluten-free?
Yes. Use gluten-free flour for dredging, gluten-free panko breadcrumbs, and gluten-free pasta. Always check panko labels as some brands may contain gluten or nuts.
- → How far ahead can I prepare this?
Prepare the dressing and chop vegetables several hours ahead. Cook pasta and chicken just before serving. Assemble only when ready to eat to maintain the chicken's crispiness.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or light rosés complement the Mediterranean flavors beautifully. Their acidity balances the richness of the crispy chicken and olive oil.