Description
Learn how to make mouthwatering Crispy Everything Bagel Chicken Breasts with this easy recipe. Perfectly seasoned and crispy on the outside, juicy on the inside. Click to cook now!
Ingredients
- – 1 pound (454 g) boneless, skinless chicken breasts (2 medium chicken breasts)
- – 1 cup (120 g) all-purpose flour
- – 2 large eggs
- – ½ cup (60 g) plain breadcrumbs
- – ½ cup (60 g) panko breadcrumbs
- – 2 tablespoons (30 ml) black sesame seeds
- – 2 tablespoons (30 ml) white sesame seeds
- – 1 tablespoon (15 ml) garlic powder
- – 1 tablespoon (15 ml) onion powder
- – 1 tablespoon (15 ml) poppy seeds
- – 1 teaspoon (5 ml) kosher salt
- – 1 teaspoon (5 ml) freshly ground black pepper
- – Vegetable oil, for frying, as needed
- – ¼ cup (60 ml) olive oil
- – ¼ cup (60 ml) rice vinegar
- – ¼ cup (60 ml) freshly squeezed orange juice
- – 1 clove garlic, minced
- – Kosher salt, as needed
- – Freshly ground black pepper, as needed
- – 6 ounces (170 g) baby kale
- – 1 small head radicchio, thinly sliced
- – 2 mini Persian cucumbers, thinly sliced
- – 1/2 medium watermelon radish, thinly sliced into half moons
- – ¼ cup (40 g) shaved red onion
- – 1 cup (240 g) full fat Greek yogurt
Instructions
- Slice each chicken breast in half lengthwise, placing the pieces into a large plastic zip-top bag. Use a mallet to gently flatten them to a uniform thickness of approximately ½ inch (12.7mm), ensuring the meat remains intact.
- Prepare for breading by arranging three separate bowls: pour the flour into the first, beat the eggs in the second, and in the third, mix together the breadcrumbs, panko, black and white sesame seeds, garlic powder, onion powder, poppy seeds, salt, and pepper.
- Pour enough vegetable oil into a large frying pan to reach a depth of ¼ inch (6.4mm) and heat until the oil’s surface shimmers.
- Coat each chicken piece by first dredging it in the flour, then dipping it into the beaten eggs, and finally pressing it into the breadcrumb mixture.
- Cook the chicken in the hot oil until both sides are golden brown and thoroughly cooked, about 8 minutes per batch.
- Transfer the cooked chicken to a plate lined with paper towels to absorb the excess oil, repeating the process for all pieces.
- In a small bowl, whisk together the olive oil, rice vinegar, orange juice, and minced garlic, seasoning with salt and pepper to taste.
- In a large bowl, combine the baby kale, radicchio, cucumber, radish, and onion, tossing them with the prepared orange vinaigrette.
- Slice the chicken into strips and spread ¼ cup of Greek yogurt onto the serving plates, arranging the chicken strips on top and finishing with the tossed salad. Serve without delay.
Notes
- Consider baking the breaded chicken in the oven for a healthier option.
- Enhance the Greek yogurt by adding a squeeze of lemon juice for a tangy flavor.
- Customize the breadcrumb mixture by experimenting with different types of seeds or seasonings.
