Pin to Board The smell of oregano and garlic hitting hot oil always pulls me straight back to a Sunday afternoon when I had too many ingredients and not enough plan. I stood at the counter with leftover chicken, a box of penne, and a fridge drawer full of tomatoes and feta that needed using. What came together was this dish, a happy collision of crispy, tangy, and fresh that my family now asks for by name. It's become my go-to when I want something that feels special but doesn't demand hours in the kitchen.
I made this for a neighbor who'd just moved in, and she told me later it was the first meal that made her new kitchen feel like home. We ate it on her back porch with the windows open, and she kept reaching for seconds. That's when I realized this recipe isn't just about the food, it's about the kind of meal that makes people stay at the table a little longer.
Ingredients
- Boneless, skinless chicken breasts: Slice them into even bite-sized pieces so they cook at the same rate and stay juicy inside their crispy shell.
- All-purpose flour: This first coating helps the egg stick and creates the base layer for that satisfying crunch.
- Eggs: Beat them well so the panko clings evenly, no bald spots or clumps.
- Panko breadcrumbs: Their airy texture makes a lighter, crispier crust than regular breadcrumbs ever could.
- Grated Parmesan cheese: Adds a salty, nutty depth to the breading that makes each bite more interesting.
- Dried oregano: The backbone of Greek flavor, it works in both the breading and the dressing.
- Garlic powder: A little goes a long way, it seasons the chicken from the inside out.
- Olive oil for frying: Use enough to come halfway up the chicken pieces so they fry evenly and don't steam.
- Short pasta: Penne, fusilli, or rigatoni all grab the dressing and veggies perfectly.
- Cherry tomatoes: Halve them so their sweetness bursts into the salad with every forkful.
- Cucumber: Dice it small for crunch without overpowering the other textures.
- Red onion: Slice it thin so it adds sharpness without too much bite.
- Kalamata olives: Their briny richness is non-negotiable, it's what makes this taste unmistakably Greek.
- Feta cheese: Crumble it by hand for irregular pieces that melt slightly into the warm pasta.
- Fresh parsley: Chopped parsley brightens everything and adds a pop of green.
- Extra virgin olive oil: The fruitier the better, it's the soul of the dressing.
- Red wine vinegar: Provides just enough acidity to balance the richness of the chicken and cheese.
- Garlic clove: Mince it finely so it distributes evenly and doesn't overpower.
Instructions
- Prep the Chicken:
- Slice the chicken breasts into bite-sized pieces, aiming for uniform size so they cook evenly. Pat them dry with a paper towel, moisture is the enemy of crispiness.
- Set Up Your Breading Station:
- Line up three bowls: flour in the first, beaten eggs in the second, and a mix of panko, Parmesan, oregano, garlic powder, salt, and pepper in the third. Press the panko mixture gently onto each piece so it really sticks.
- Fry the Chicken:
- Heat olive oil in a large skillet over medium-high heat until it shimmers, then add chicken in batches without crowding. Fry for 3 to 4 minutes per side until deeply golden, then drain on paper towels.
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Drain it well and toss with a tablespoon of olive oil to keep it from clumping.
- Make the Salad:
- In a large bowl, combine halved cherry tomatoes, diced cucumber, sliced red onion, halved olives, crumbled feta, and chopped parsley. Toss gently so the feta doesn't break down too much.
- Whisk the Dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper until emulsified. Taste and adjust the seasoning, it should be bright and balanced.
- Bring It All Together:
- Add the cooked pasta to the salad bowl and pour the dressing over everything, tossing until well coated. Top with the crispy chicken bites, garnish with extra feta and parsley, and serve immediately while the chicken is still warm and crunchy.
Pin to Board One evening I served this to friends who claimed they didn't like olives, and they finished every bite without a single complaint. It was the combination that won them over, the brininess played off the creaminess and crunch in a way they hadn't expected. Sometimes a dish changes minds just by showing up at the right moment.
Getting the Crispiest Chicken
The secret is in the press, after you coat each piece in panko, press down gently with your palm so the crumbs really adhere. If you're nervous about frying, you can bake these at 425 degrees Fahrenheit for 18 to 20 minutes, flipping halfway through. The texture won't be quite as shatteringly crisp, but it's a solid option if you want less mess. Either way, don't stack the chicken after cooking or the steam will soften that beautiful crust you worked for.
Balancing the Salad
This salad mix is forgiving, but balance matters. If your tomatoes are especially sweet, add a little more vinegar to the dressing. If your feta is super salty, go easy on the salt in the dressing and taste before adding more. I've thrown in sliced bell peppers, artichoke hearts, even a handful of arugula when I had it, and it's always worked. The key is not to overload the bowl, you want each ingredient to shine.
Serving and Storing
This dish is best eaten right away, while the chicken is crispy and the pasta is warm. If you have leftovers, store the chicken separately from the pasta salad so it doesn't get soggy. Reheat the chicken in a hot oven or air fryer to bring back some of that crunch, and toss the pasta salad with a little extra olive oil before serving. It won't be quite the same as fresh, but it's still a satisfying lunch the next day.
- Serve with a crisp white wine like Sauvignon Blanc or a light rose.
- Add a squeeze of fresh lemon juice over the top just before serving for extra brightness.
- Double the batch of crispy chicken and freeze half for a quick weeknight meal later.
Pin to Board This recipe has become one of those meals I make when I want to feel like I'm doing something special without the stress. It's bright, satisfying, and always makes people happy.
Common Questions
- → Can I bake the chicken instead of frying it?
Yes, absolutely. Arrange the breaded chicken pieces on a lined baking sheet and bake at 425°F (220°C) for 18–20 minutes, flipping halfway through, until golden and cooked through. This method reduces oil while maintaining crispiness.
- → What pasta shapes work best for this dish?
Short pasta shapes like penne, fusilli, or rigatoni work wonderfully because they capture the dressing and salad components. These shapes have texture and ridges that hold the flavors well. Avoid long pasta like spaghetti, as it doesn't mix as effectively.
- → How do I keep the chicken crispy after combining with pasta?
Add the crispy chicken on top as a garnish just before serving rather than mixing it in immediately. This keeps the exterior crispy. If you must combine earlier, reserve some chicken pieces to top the dish right before serving.
- → Can I make this gluten-free?
Yes. Use gluten-free all-purpose flour and gluten-free panko breadcrumbs for the coating, and choose gluten-free pasta. Always verify that your Parmesan and other ingredients are certified gluten-free, as some brands may contain traces.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or a light rosé complement the fresh Mediterranean flavors beautifully. The acidity and brightness of these wines enhance the lemon and oregano notes while cutting through the richness of the olive oil and feta.
- → Can I prepare components ahead of time?
Yes. You can cook the pasta and prepare the salad mixture several hours ahead, storing them separately in the refrigerator. Fry the chicken shortly before serving to maintain crispiness. Assemble everything together just before eating for best results.