tzatziki-chicken

Chicken Recipe Collection

Tzatziki Chicken

I like to make classic chicken recipes for my family but the real fun is trying a fresh new twist

Ingredients

  • Chicken: You’ll need boneless skinless chicken breasts for this recipe, as well as a meat mallet to pound the chicken. If you don’t already know how to bread chicken, it’s a great kitchen skill to have. You really can’t go wrong with breaded chicken recipes!
  • Greek yogurt: Yogurt is the basis for tzatziki, along with some herbs and cucumbers. It’s a refreshing condiment, so make extra to have on hand throughout the week. Strained (Greek-style) yogurt is great for dips and sauces like this because it’s so thick, but plain yogurt will work if that’s what you’ve got. Just know the sauce will be slightly thinner with regular yogurt.
  • English cucumber: An English cucumber is best in this recipe because it’s seedless and doesn’t thin out the sauce. But regular cucumber can be used—just seed it before chopping.
  • Flour: The chicken is dipped in flour twice in this recipe. This seals in all the good flavors and makes for a moister chicken in the end. It also gives it that crispy exterior we all love.

Directions

Directions

Step 1: Make the tzatziki

In a small bowl, mix the cucumber, yogurt, garlic, dill, oil and salt together. Refrigerate the sauce until serving so all the flavors have time to meld.

Step 2: Dredge the chicken

In a shallow bowl, whisk together the flour, salt, pepper and baking powder. In another bowl, whisk together the egg and milk. Set aside while you pound the chicken.

Using a meat mallet, pound the chicken breasts to 1/2-inch thickness. Working with one chicken piece at a time, dip the chicken in the flour mixture to coat both sides, shaking off any excess flour. Dip in the egg mixture, then back in the flour mixture.

Step 3: Cook the chicken

In a large skillet, heat the oil over medium heat. Cook the breaded chicken until golden brown on both sides and any juices run clear, five to seven minutes per side. Sprinkle the tops with feta cheese. Serve with tzatziki sauce and, if desired, additional fresh dill and lemon wedges.