Chicken gets the Mediterranean treatment! Tzatziki Chicken has the crispy, crunchy, and juicy savoriness of classic pan-fried chicken with the added delight of sharp and creamy feta cheese. But the real star of the show is the homemade tzatziki: a creamy, refreshing, and tangy sauce you’ll want to smother over each piece of chicken, as well as any pita bread or lemon potatoes you decide to serve alongside them. Tzatziki Chicken is a quick way to escape from the humdrum of typical weeknight dinners with some Mediterranean magic!
Ingredients
- For the tzatziki:
- 1 1/2 cups English cucumber, finely chopped and peeled
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 1/2 teaspoons fresh dill, chopped
- 1 1/2 teaspoons olive oil
- 1/8 teaspoon salt
- For the chicken:
- 2/3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon baking powder
- 1 large egg
- 1/3 cup milk, 2%
- 4 (6-ounce) chicken breast halves, boneless and skinless
- 1/4 cup canola oil
- 1/4 cup feta cheese, crumbled
- lemon wedges, optional, for serving
Directions
Step 1 –Mix the cucumber, yogurt, garlic, dill, olive oil, and 1/8 teaspoon salt in a bowl. Refrigerate the tzatziki until ready to use.
Step 2 –In a shallow bowl, whisk together the flour, remaining salt, pepper, and baking powder.
Step 3 –In a separate bowl, whisk together the egg and milk.
Step 4 –Pound the chicken breasts with a meat mallet to 1/2-inch thickness.
Step 5 –Dip each flattened chicken breast in the flour mixture to coat both sides, shaking off any excess.
Step 6 –Dip the flour-coated chicken in the egg mixture, and then again in the flour mixture.
Step 7 –In a large skillet, add the canola oil over medium heat.
Step 8 –Cook the chicken in the oil until golden-brown, the juices run clear, and the chicken is cooked to 165 degrees F internally, about 5-7 minutes per side.
Step 9 –Top the chicken with the feta cheese.
Step 10 –Serve the chicken with the tzatziki and lemon wedges.
