Crispy Chicken Recipe
mixed seed cracker, fig balsamic vinegar, green chermoula, tahini & garlic dressing
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Ingredients
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Crispy Seed Crust & Chicken
Fig Balsamic Glaze
Green Chermoula
Tahini & Garlic Dressing
Method
Crispy Seed Crust & Chicken
- 1
Preheat and prep
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Crust preparation
Crush mixed seed crackers to a fine crumb texture. If using whole crackers, pulse in a processor until crumbly.
- 3
Chicken prep
Pat the chicken pieces dry. Season with salt and pepper. If desired, pound to even thickness for uniform cooking.
- 4
Breading
Dip each chicken piece into the beaten egg, allowing excess to drip off, then press into the crushed seed crackers to create an even crust.
- 5
Fig Balsamic Glaze
- 6
Make glaze
In a small saucepan over medium heat, combine fig preserves, balsamic vinegar, and honey. Add water to thin if needed.
- 7
Reduce
Simmer gently, stirring occasionally, 6–8 minutes until the glaze is reduced to a glossy, syrupy consistency. Remove from heat and keep warm.
Green Chermoula
- 8
- 9
Emulsify
With the blender running, stream in olive oil until the mixture is smooth and bright. Adjust salt to taste.
Tahini & Garlic Dressing
- 10
- 11
Add liquid
Slowly whisk in water and olive oil to achieve a creamy, pourable consistency. Season with salt and adjust with more water if too thick.