Middle Eastern crispy chicken recipe


  • Prep Time15 mins
  • Total Time35 mins
  • Makes4 servings
Middle Eastern crispy chicken recipe

Middle eastern crispy chicken.
Photo, Roberto Caruso.

Chatelaine Triple Tested

This zesty, spiced chicken is perfectly paired with a festive pomegranate tabbouleh and a glass of rustic red wine.


  • 4 skinless, boneless chicken breasts

  • 1/4 tsp salt

  • 1 egg

  • 1 cup panko bread crumbs

  • 1/3 cup za'atar spice blend

  • 1/4 cup olive oil


  • Lay chicken on a cutting board. Place a piece of wax paper over chicken. Using a rolling pin or mallet, pound until chicken is slightly flattened. Sprinkle both sides of chicken with salt. Season with pepper.

  • Beat egg with 1 tbsp water in a shallow plate. Stir panko with za'atar on a large plate. Dip each chicken breast in egg, then press into panko mixture coating both sides. Transfer to another plate.

  • Heat a large non-stick frying pan over medium-high. Add oil. Add 2 breasts to hot oil and cook until golden brown and cooked through, about 4 min per side. Transfer to a paper-towel-lined platter. Repeat with remaining chicken. Serve with Festive pomegranate tabbouleh.

Prep tip

For homemade za'atar, stir 3 tbsp dried thyme with 3 tbsp sesame seeds, 1/2 tsp kosher salt, 2 tsp fresh lemon zest. Makes 1/2 cup.

Suggested side dish

Try it with our festive pomegranate tabbouleh.

Reader tested!

"The chicken looked and tasted like an entrée from a trendy restaurant prepared by a chef - but it was me!" - Marji Peglar

Nutrition (per serving)

Calories 311, Protein 32g, Carbohydrates 6g, Fat 17g, Fibre 1g, Sodium 292mg.