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When it comes to weeknight dinners, finding a dish that is both delicious and healthy can be a challenge. Enter Crunchy Pita Crusted Chicken—an enticing dish that not only satisfies your cravings for a crispy exterior but also packs a nutritional punch. This recipe reimagines traditional fried chicken by using whole wheat pita bread for a crunchy coating, which adds a unique flavor and texture to each bite.

Crunchy Pita Crusted Chicken

Discover the joy of healthy cooking with this Crunchy Pita Crusted Chicken recipe! Perfect for weeknight dinners, this dish combines a satisfying crispy pita crust made from whole wheat with tender chicken breasts marinated in flavorful buttermilk and spices. Not only is it a nutritious alternative to fried chicken, but it's also packed with fiber and protein. Gather your ingredients, and enjoy a wholesome meal that’s both delicious and easy to make!
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Ingredients
  

4 boneless, skinless chicken breasts

2 large whole wheat pita breads

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional, for heat)

1/4 cup all-purpose flour

1/3 cup grated Parmesan cheese

Fresh herbs for garnish (like parsley or cilantro)

Instructions
 

Prep the Chicken: Start by placing the chicken breasts in a large bowl. Add the buttermilk, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. Mix well to coat the chicken and marinate for at least 30 minutes (or up to 4 hours in the refrigerator for more flavor).

    Prepare the Pita Crust: While the chicken is marinating, preheat your oven to 400°F (200°C). Break the whole wheat pita breads into pieces and pulse them in a food processor until they resemble fine crumbs. Transfer the crumbs to a mixing bowl.

      Mix Cheese with Crumbs: In the bowl with the pita crumbs, add the grated Parmesan cheese and stir until combined. This will give the crust a delicious cheesy flavor.

        Dredging Station: Prepare a dredging station by placing the flour in a shallow dish. Remove the chicken from the marinade and let any excess buttermilk drip off. Dredge each piece of chicken in flour, shaking off the excess, then dip it back into the buttermilk. Finally, press each piece into the pita crumb mixture to coat completely.

          Bake the Chicken: Place the coated chicken breasts on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the crust is golden brown and crunchy.

            Garnish and Serve: Once baked, remove from the oven and allow to rest for 5 minutes. Garnish with fresh herbs for a pop of color and added flavor. Serve hot with your choice of dipping sauce or a fresh salad on the side.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4