Crisp Spiced Chicken

  • Total Time:
  • Servings: 6

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  • 2 plum tomatoes, diced
  • 1/2 cup crumbled feta cheese (3 ounces)
  • 2 tablespoons extra-virgin olive oil
  • 1 jalapeƱo, seeded and minced
  • 2 tablespoons chopped flat-leaf parsley
  • 1/2 cup tahini paste
  • 1/2 cup water
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, smashed
  • Salt and freshly ground pepper
  • 1/2 cup all-purpose flour, for dusting
  • 2 large eggs, beaten
  • One 6-ounce package falafel mix
  • 2 pounds thin chicken cutlets
  • Vegetable oil, for frying

How to make this recipe

  1. Preheat the oven to 225°. In a medium bowl, toss the tomatoes with the feta, olive oil, jalapeño and parsley. In a mini food processor, puree the tahini with the water, lemon juice and garlic until smooth. Season with salt and pepper. Transfer the sauce to a small bowl.

  2. Put the flour, beaten eggs and falafel mix in 3 shallow bowls. Season the chicken with salt and pepper; dust with flour. Dip the chicken in the egg, then coat in the falafel mix.

  3. In a large nonstick skillet, heat 1/4 inch of oil until shimmering. Working in batches, fry the chicken over moderately high heat, turning once, until crisp, 6 minutes. Drain on paper towels. Transfer to an ovenproof platter; keep warm in the oven. Serve the chicken with the salad and sauce.

Contributed By Photo © Bree Hester Published May 2005

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