- 2 chicken fillets
- 6 pitas (we’ve used pitas seasoned with coriander)
- 1 recipe for red beet hummus
- 1 egg
- a few tablespoons of all-purpose flour
- a few tablespoons of panko (Japanese bread crumbs)
- pepper and salt to taste
- sunflower oil for frying
- olive oil
- a few lettuce leaves
Kitchen equipment needed
- 3 deep plates or bowls
- frying pan or heavy bottomed pan filled with oil
- paper kitchen towel
- small skillet
Preparation — 15 minutes
Start preparing the red beet hummus, or use store-bought hummus. REMOVE any excess fat and muscles from the chicken fillets. SLICE the chicken into strips. COMBINE flour with pepper and salt in one of the bowls or deep plates. BEAT the egg in the second plate or bowl and the Japanse bread crumbs in the last one.
HEAT up the frying oil and meanwhile COAT the chicken strips with flour first, then dip them into the egg and finish with bread crumbs. Make sure the chicken is fully coated.
Finishing the crispy chicken and hummus pita — 10 minutes
You can check if the oil is hot enough by dipping in a piece of paper kitchen towel. If it starts to bubble, the oil is ready to fry the chicken pieces. FRY the chicken pieces for a few minutes, or until they’re beautiful golden brown.
HEAT the small skillet and coat the pitas with a small layer olive oil. BAKE the pitas shortly on both sides until they’re golden brown. SERVE the pitas with lettuce leaves, red beet hummus and the crispy chicken. Enjoy!