Total Time
35mins
Prep 20 mins
Cook 15 mins

We all know that fried chicken isn't healthy, but that doesn't stop me from salivating when I smell it frying it the grocery store's deli. As long as it isn't kosher, I don't think twice, but when it is, it takes all my self control not to buy it and eat it all in the car before I can even get home. Rather than let it destroy my health & my diet, I had to find an alternative. I was inspired by Susie Fishbein.

Directions

  1. Set out two bowls. Place 1 c falafel mix into a ziplock bag and 2c into a bowl. Add 2 1/2 c of water to bowl of falafel mix and stir until fully combined. Allow to rest for 10 minutes.
  2. Preheat oven to 350°F.
  3. Pound each breast thin and slice into strips.
  4. Put the strips into the ziplock bag with the falafel mix and shake until completely coated.
  5. Once the wet batter is a slightly liquid consistency and spreadable (if it is too thick add a little water 1 T at a time), take each chicken strip out of the bag shake off the excess powder and dip into the batter. Then place on a cookie sheet sprayed with olive oil.
  6. Once all the chicken strips are in a single layer on the cookie sheet, lightly spray the tops of the chicken strips with olive oil.
  7. Bake at 350 F for 15 minutes or until cooked throughout and the edges are crispy.