Crispy Chicken Alfredo (Printer-friendly)
Crispy golden chicken over creamy Parmesan Alfredo pasta, a comforting family favorite.
# What you'll need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 ½ cups panko breadcrumbs
05 - ½ cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - Salt and black pepper, to taste
08 - ¼ cup vegetable oil (for frying)
→ Alfredo Sauce
09 - 2 tablespoons unsalted butter
10 - 2 cloves garlic, finely minced
11 - 1 ½ cups heavy cream
12 - 1 cup freshly grated Parmesan cheese
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
→ Pasta
15 - 12 oz fettuccine or penne pasta
→ Garnish
16 - 2 tablespoons chopped fresh parsley
# Method:
01 - Slice each chicken breast in half horizontally to create thin cutlets. Season both sides generously with salt and black pepper.
02 - Place all-purpose flour in one shallow dish, beaten eggs in a second dish, and a mixture of panko breadcrumbs, grated Parmesan cheese, garlic powder, salt, and black pepper in a third dish.
03 - Dredge each cutlet in the flour, shaking off excess. Dip into the beaten eggs, then press firmly into the panko-Parmesan mixture, coating both sides evenly.
04 - Heat vegetable oil in a large skillet over medium heat. Fry the breaded cutlets for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Drain on paper towels, then slice into strips.
05 - Bring a large pot of salted water to a boil. Cook the fettuccine or penne according to package directions until al dente. Drain and set aside.
06 - In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Stir in the freshly grated Parmesan cheese, salt, and black pepper, whisking continuously until the sauce is smooth and thickened, 3 to 5 minutes.
07 - Add the drained pasta to the Alfredo sauce and toss until every strand or piece is evenly coated.
08 - Divide the sauced pasta among plates. Top each portion with crispy chicken strips and garnish with chopped fresh parsley. Serve immediately.
# Expert Tips:
01 -
- The contrast between shatteringly crispy chicken and velvety alfredo sauce is genuinely addictive and hard to stop eating.
- It comes together in under an hour with basic grocery store ingredients, yet tastes like something from a neighborhood Italian restaurant.
02 -
- If your oil is not hot enough before the chicken goes in, the breading will absorb oil and turn soggy instead of shatteringly crisp.
- Grate your own Parmesan from a block for the sauce, because the cellulose coating on pre shredded cheese prevents it from melting smoothly.
03 -
- Let the breaded cutlets rest on a wire rack for five minutes before frying so the coating adheres firmly and does not slide off in the pan.
- A pinch of nutmeg stirred into the alfredo sauce right at the end adds an invisible warmth that makes people wonder why your sauce tastes better than theirs.