Are you looking for a new weeknight chicken dinner that is bursting with incredible, exotic flavor, has a super crispy, crunchy crust, and is ridiculously easy to make? This amazing, from-scratch Crispy Falafel-Coated Chicken is your new secret weapon! This brilliant recipe uses a genius kitchen hack—a simple box of falafel mix—as an instant, perfectly seasoned, and unbelievably crunchy coating for tender, juicy chicken.
This isn’t just a recipe; it’s a guide to the ultimate easy and impressive meal. We’ll show you the professional “sear-then-bake” method that guarantees a perfectly cooked chicken with a shatteringly crisp crust every time. Served with a cool, creamy, and refreshing homemade cucumber-yogurt salad, this is a complete, healthy, and satisfying meal that will transport your taste buds to the Mediterranean.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Dinner Hack
What makes this Falafel-Coated Chicken so spectacularly delicious is its brilliant use of a simple, store-bought shortcut to create a gourmet-quality meal. A box of dry falafel mix acts as the perfect, all-in-one, seasoned breading that is packed with the savory, herbaceous flavors of cumin, coriander, and parsley. The chickpea flour in the mix becomes incredibly crispy when cooked. The chicken itself is cooked using a foolproof sear-then-bake method, ensuring a juicy interior and a crunchy exterior. Paired with a tzatziki-style cucumber and herb salad, it’s a perfectly balanced, healthy, and stunningly flavorful meal.
| Metric | Time / Level |
| Total Time | 30 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Mediterranean-Inspired Meal
This recipe uses a handful of fresh, high-impact ingredients and one smart shortcut.
- The “Breading” (The Genius Shortcut!):
- Prepared Falafel Mix: This is the game-changing secret ingredient! A box of dry, unprepared falafel mix (the kind you just add water to) is a fantastic, naturally gluten-free breading. It’s made from ground chickpeas or fava beans and is already perfectly seasoned with a delicious blend of classic Middle Eastern spices.
- The Chicken:
- Boneless, Skinless Chicken Breasts: Lean and healthy, chicken breasts are the perfect canvas for the bold flavors of the falafel crust. Pounding them to an even thickness before cooking is a great way to ensure they cook evenly and stay juicy.
- The Cool & Refreshing Cucumber Salad: This is the perfect, tangy, and creamy counterpoint to the warm, crispy chicken.
- Kirby Cucumbers: These small, firm cucumbers are the ideal choice. They have a thin skin, very few seeds, and a wonderful, crisp texture that doesn’t get watery.
- Plain Whole-Milk Yogurt: A simple, tangy base for our salad. For an even thicker and creamier, tzatziki-style sauce, you can use plain Greek yogurt.
- Fresh Herbs: The combination of roughly torn fresh mint leaves and coarsely chopped fresh dill fronds is absolutely essential for the cool, vibrant, and authentic Mediterranean flavor of the salad.
Step-by-Step to the Crispiest Falafel Chicken
This delicious meal comes together in just a few simple stages.
Step 1: Make the Cool Cucumber-Yogurt Salad
Step 1: In a small bowl, toss together the 3 diced Kirby cucumbers, the 1/4 cup of fresh mint leaves, the 1/4 cup of fresh dill fronds, the 1/2 cup of diced red onion, the 1 minced small clove of garlic, and the 1 1/2 teaspoons of kosher salt.
Step 2: Finely grate the zest from your 1 whole lemon directly into the salad bowl. Then, cut the lemon in half and squeeze in all of its juice.
Step 3: Stir the 1/2 cup of plain whole-milk yogurt into the salad until everything is well combined. Set the salad aside while you prepare the chicken.
Part 2: The Sear-Then-Bake Method for Crispy, Juicy Chicken
Step 1: First, preheat your oven to 400°F (200°C). Place a small wire rack on top of a larger, rimmed baking sheet.
Pro Tip: Using a wire rack is a crucial step! It allows the hot air to circulate all around the chicken, which is the key to keeping the bottom of the crust just as crispy as the top.
Step 2: Pour the 1/2 cup of dry falafel mix into a pie plate or another shallow bowl.
Step 3: Heat about 1/2-inch of vegetable oil in a large, heavy skillet over medium-high heat.
Step 4: Pat your 4 boneless, skinless chicken breasts completely dry with a paper towel and season them on both sides with kosher salt and fresh ground black pepper.
Step 5: Coat each chicken breast in the dry falafel mix, making sure to press it on gently to adhere, and then shaking off any excess.
Step 6: Carefully place the coated chicken, with the smooth side down, into the hot oil. Be careful not to overcrowd the pan; you will likely need to work in batches. Cook the chicken for 2 to 3 minutes per side, until the coating is a beautiful, deep golden brown.
Step 7: Transfer the seared chicken to the prepared wire rack on your baking sheet.
Step 8: Bake the chicken until it is firm but still slightly springy when you press it, and it is cooked all the way through. This will take about 6 to 8 minutes.
Arrange the hot, crispy chicken on a platter and serve it immediately with a generous portion of the cool cucumber salad.
Air Fryer Instructions
For an even crispier and healthier version, you can use your air fryer!
Step 1: Preheat your air fryer to 375°F (190°C).
Step 2: Prepare and coat the chicken as directed above. Lightly spray the air fryer basket and the tops of the coated chicken with a nonstick cooking spray.
Step 3: Place the crusted chicken in a single layer in the air fryer basket. You will need to work in batches to avoid overcrowding.
Step 4: Air fry for 10-15 minutes, flipping the chicken halfway through, until the crust is golden brown and crispy and the chicken is cooked through.
The Best Crispy & Easy Falafel-Crusted Chicken
A creative and flavorful main course featuring boneless, skinless chicken breasts coated in a crispy crust made from prepared falafel mix. The seasoned chicken is first pan-fried in a skillet to achieve a golden-brown exterior, and then finished in the oven until cooked through. The dish is served with a refreshing and creamy cucumber salad made with whole-milk yogurt, fresh mint and dill, red onion, and a bright lemon dressing.
Ingredients
- For the Chicken:
- 1/2 cup prepared falafel mix
- Vegetable oil, for frying
- 4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
- Kosher salt
- Freshly ground black pepper
- For the Salad:
- 1/2 cup plain whole-milk yogurt
- 3 Kirby cucumbers, diced
- 1/4 cup fresh mint leaves, roughly torn
- 1/4 cup fresh dill fronds, coarsely chopped
- 1/4 red onion, diced (about 1/2 cup)
- 1 small clove garlic, minced
- 1 1/2 teaspoons kosher salt
- 1 lemon
Instructions
- Preheat the oven to 400°F. Place a small wire rack on a baking sheet.
- Prepare the Chicken: Put the falafel mix in a shallow bowl. Heat about 1/2-inch of oil in a large, heavy skillet over medium-high heat.
- Season the chicken breasts with salt and pepper, then coat them with the falafel mix, shaking off any excess.
- Carefully place the chicken in the hot oil. Cook for 2 to 3 minutes per side, until nicely browned. Repeat with the rest of the chicken if cooking in batches.
- Transfer the browned chicken to the prepared wire rack on the baking sheet.
- Bake until the chicken is firm and cooked through, about 6 to 8 minutes.
- Make the Salad: While the chicken bakes, toss the diced cucumbers, torn mint, chopped dill, diced onion, minced garlic, and 1 1/2 teaspoons of salt together in a small bowl.
- Finely grate the zest from the lemon into the salad, then squeeze in the lemon’s juice. Stir the yogurt into the salad.
- Arrange the cooked chicken on a platter and serve with the cucumber salad on the side.
Notes
- This recipe uses prepared falafel mix as a convenient and flavorful shortcut for the crispy chicken coating.
- The chicken is pan-fried first to create a crispy crust, then finished in the oven to ensure it is cooked through without burning.
- The cool, creamy cucumber salad is a perfect contrast to the warm, crispy chicken.
Storage and Make-Ahead Tips
- Make-Ahead: You can get a head start on this recipe by preparing the cucumber-yogurt salad completely up to a day in advance. Store it in an airtight container in the refrigerator. The flavors will actually meld and become even more delicious! You can also bread the raw chicken up to 24 hours in advance. Simply lay the coated, raw chicken in a single layer on your baking sheet, cover it tightly with plastic wrap, and store it in the refrigerator until you are ready to cook.
- Storage: Store any leftover cooked chicken and the salad in separate, airtight containers in the refrigerator for up to 4 days.
- Reheating: The absolute best way to reheat the chicken and bring back its original crispiness is in an air fryer at 375°F (190°C) for just 3-4 minutes. You can also place it on a baking sheet in a hot 400°F (200°C) oven for about 5-8 minutes.
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Creative Recipe Variations
- Use a Different Protein: This same delicious, crispy falafel coating is absolutely fantastic on thinly pounded pork cutlets, firm white fish fillets (like cod or haddock), or even on thick slices of firm tofu for a vegetarian version.
- Make it a Sandwich or a Wrap: For a delicious and easy lunch, you can slice the cooked, crispy chicken and serve it inside a warm pita pocket or a flatbread with a generous spoonful of the cucumber-yogurt salad.
- Add a Spicy Kick: For a delicious, spicy version, you can add 1/4 to 1/2 teaspoon of cayenne pepper or red pepper flakes to your dry falafel mix before you coat the chicken. Serving the finished dish with a drizzle of your favorite hot sauce (like a harissa or a schug) would also be fantastic.
Enjoy Your New Favorite Weeknight Meal!
You’ve just discovered a truly magical recipe that is a perfect harmony of wholesome, fresh ingredients and delicious, satisfying flavors. This Crispy Falafel-Coated Chicken is a testament to the power of a single smart shortcut to create a meal that is both incredibly fast and incredibly elegant. It’s a rewarding and deeply satisfying recipe that is sure to become a new staple in your dinner rotation.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive chicken dinner!
Frequently Asked Questions (FAQs)
Q1: What exactly is in a dry falafel mix?
A dry falafel mix is a fantastic pantry staple! It is typically made from a simple blend of ground, dried chickpeas or fava beans, along with a classic mix of Middle Eastern herbs and spices, such as parsley, cumin, coriander, and garlic powder. It is a perfect, all-in-one, pre-seasoned, and naturally gluten-free coating for chicken or fish.
Q2: What is the secret to getting a super crispy, not soggy, baked crust on my chicken?
This recipe uses two brilliant professional secrets! First, we pan-sear the coated chicken in a little bit of hot oil first. This is the key to creating that initial, deep golden-brown, and super-crispy crust. Second, we finish the chicken by baking it on a wire rack set inside a baking sheet. This allows the hot air of the oven to circulate all around the chicken, which is the secret that keeps the bottom of the crust just as crispy as the top.
Q3: Can I make this dish ahead of time
Yes! The cucumber-yogurt salad is a perfect make-ahead component and is even better on the second day. You can also bread the raw chicken and keep it in the refrigerator for up to 24 hours, which makes the final cooking process incredibly fast.
Q4: Can I use boneless, skinless chicken thighs instead of breasts?
Of course! Boneless, skinless chicken thighs would be a fantastic and even juicier substitute in this recipe. Because they are typically thinner and smaller than chicken breasts, you may need to reduce the final baking time in the oven by a few minutes.
Q5: What are Kirby cucumbers?
Kirby cucumbers are a type of small, firm cucumber with a bumpy skin. They are often used for pickling because they have a very crisp texture, thin skin, and very few seeds. They are a fantastic choice for a salad like this one because they will not become watery. If you can’t find them, a Persian or an English cucumber