Fried Chicken Carbonara
Pasta purists be warned—this is NOT your nonna’s carbonara. Yeah, we’re going there. This fried chicken carbonara is an over-the-top take on the classic Italian pasta dish that combines crispy, golden-brown fried chicken, served on top of a bed of spaghetti tossed with a creamy sauce made from egg yolks, pecorino romano cheese, and bacon. This is the perfect dish for those who love the two best things in the world (three, if you include the nap after.)
Fried Chicken Carbonara
Recipe by Jordan Isom | Fire Food Family
If you’re looking for more manageable portions, butterflying the chicken breasts into cutlets is a simple technique that involves cutting the breast in half horizontally, creating two thin and even pieces of meat. This method also ensures that the chicken cooks quickly and evenly.
Oil, for frying
2 large chicken breasts
1 box Chica Licka Bam Bam Crispy Coating
8 oz buttermilk
1 pound spaghetti or other long pasta
6 ounces pancetta or bacon, chopped into small pieces
4 cloves garlic, minced
3 large eggs
2 large egg yolks
1 cup grated pecorino romano cheese
1 tsp black pepper
Salt, to taste
Italian parsley for garnish
In a deep cast iron skillet or dutch oven, preheat at least 3 inches of oil to 350°F.
Pour the box of Chica Licka Bam Bam Crispy Coating into a shallow dish for dredging. In a separate shallow dish, combine the whole egg and buttermilk. Dredge the chicken into the Crispy Coating, then into the buttermilk, and then back into the Crispy Coating, making sure to press the coating in.
Fry the chicken at 350°F for 6-8 minutes or until golden brown and cooked to an internal temperature of 165°F. Move fried chicken to rest on a wire rack.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions.
While the pasta cooks, heat a large skillet over medium heat. Add the pancetta or bacon and cook until crispy, about 8 minutes. Add the garlic and cook for an additional 30 seconds.
In a medium bowl, whisk together two whole eggs and two yolks, pecorino romano cheese, black pepper, and a pinch of salt.
When the pasta is done, reserve ½ cup of the pasta water, then drain the pasta and add it to the skillet with the pancetta or bacon. Toss to combine.
Remove the skillet from the heat and let it cool for a minute. Then, pour the egg mixture over the pasta and quickly toss to coat. The heat from the pasta and pancetta or bacon should cook the eggs, creating a creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water.
Slice the crispy chicken and add it on top of the pasta and serve immediately, garnished with additional pecorino romano cheese, black pepper, and Italian parsley if desired.