Middle Eastern crispy chicken recipe

Prep 15 min
Total 35 min
Serves 4



skinless, boneless chicken breasts
1/4 tsp
1 cup
panko bread crumbs
1/4 cup


  • 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.


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

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

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