Crisp Spiced Chicken

• 2 plum tomatoes, diced
• 1/2 cup crumbled feta cheese (3 ounces)
• 2 tablespoons extra-virgin olive oil
• 1 jalapeno, seeded and minced
• 2 tablespoons chopped flat-leaf parsley
• 1/2 cup tahini paste
• 1/2 cup water
• 2 tablespoons fresh lemon juice
• 1 garlic clove, smashed
• Salt and freshly ground pepper
• 1/2 cup all-purpose flour, for dusting
• 2 large eggs, beaten
• One 6-ounce package falafel mix
• 2 pounds thin chicken cutlets
• Vegetable oil, for frying

1. Preheat the oven to 225.
2. In a medium bowl, toss the tomatoes with the feta, olive oil, jalapeno and parsley.
3. In a mini food processor, puree the tahini with the water, lemon juice and garlic until smooth.
4. Season with salt and pepper.
5. Transfer the sauce to a small bowl.
6. Put the flour, beaten eggs and falafel mix in 3 shallow bowls.
7. Season the chicken with salt and pepper; dust with flour.
8. Dip the chicken in the egg, then coat in the falafel mix.
9. In a large nonstick skillet, heat 1/4 inch of oil until shimmering.
10. Working in batches, fry the chicken over moderately high heat, turning once, until crisp, 6 minutes.
11. Drain on paper towels.
12. Transfer to an ovenproof platter; keep warm in the oven.
13. Serve the chicken with the salad and sauce.

tomatoes, feta cheese, extravirgin olive oil, jalapeno, flatleaf, tahini paste, water, lemon juice, garlic, salt, allpurpose flour, eggs, falafel mix, thin chicken, vegetable oil

Taken from www.foodandwine.com/recipes/crisp-spiced-chicken (may not work)