Pita with Fried Chicken
Category: Main Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Yellow bell peppers | 150g |
| Red bell peppers | 150g |
| Red onions | 150g |
| Extra virgin olive oil | 2 tbsp |
| Fine salt | To taste |
| Black pepper | To taste |
| Chicken breast | 600g |
| Eggs | 3 |
| Breadcrumbs | 50g |
| All-purpose flour | 50g |
| Corn flakes | 50g |
| Oregano | 1 tbsp |
| Greek yogurt | 100g |
| Lemons | 1 |
| Sunflower oil | For frying |
| Chives | To taste |
Instructions:
-
Prepare the Vegetables:
Start by washing the yellow and red bell peppers. Cut them in half, remove the seeds, and slice them into thin strips. Peel and slice the red onion into thin rings. Set aside. -
-
Sauté the Vegetables:
In a large pan, heat 2 tablespoons of extra virgin olive oil. Add the sliced bell peppers and onions to the pan. Season with salt and black pepper, and sauté for a few minutes until the vegetables soften and become fragrant. Set aside to keep warm. -
Make the Yogurt Sauce:
In a bowl, mix the Greek yogurt with the zest of the lemon. Season with salt and pepper, then finish by stirring in finely chopped chives. Set the sauce aside to allow the flavors to meld together. -
Prepare the Chicken:
Cut the chicken breast into bite-sized strips (about 2 cm wide). This will help the chicken cook evenly and be the perfect size for your pita. -
Prepare the Breading:
In a shallow dish, combine the breadcrumbs, corn flakes, and oregano. In another bowl, beat the eggs with a pinch of salt and pepper. Dredge each piece of chicken first in flour, then dip it into the beaten eggs, and finally coat it in the breadcrumb-cornflake mixture. Repeat the egg and breadcrumb coating for an extra crunchy crust. -
Fry the Chicken:
Heat sunflower oil in a deep frying pan or wok to 170°C (340°F), using a thermometer to check the temperature. Carefully add the breaded chicken pieces in batches to avoid overcrowding the pan. Fry each batch for about 3 minutes or until golden brown and crispy. Once fried, remove the chicken using a slotted spoon and drain on paper towels to remove excess oil. -
Warm the Pitas:
While the chicken is frying, heat the pitas in a dry pan over medium heat for a few minutes, just until they are warm and slightly crispy. -
Assemble the Pitas:
Once the chicken is fried and the pitas are warmed, it’s time to assemble your pita wraps. Place a generous spoonful of sautéed vegetables inside each pita, followed by the crispy fried chicken. Drizzle with the tangy yogurt sauce for added flavor. -
Serve:
Fold the pita in half to enclose the filling. Serve immediately while hot, and enjoy the crunchy, savory goodness of this delicious Pita with Fried Chicken!
Cooking Tips:
- You can experiment with adding other vegetables like zucchini or tomatoes for extra flavor and nutrition.
- If you prefer a lighter option, you can bake the breaded chicken in the oven at 200°C (400°F) for 20-25 minutes, turning halfway through, until golden and crispy.
- For an added kick, try mixing some chili flakes or hot sauce into the yogurt sauce for a spicy twist.
Enjoy this crunchy, flavorful pita as a fun and satisfying meal perfect for lunch or dinner!
