Deep Fried Mushroom Black Olive Chicken
Crispy, golden perfection meets bold Mediterranean flavor in this Deep Fried Mushroom Black Olive Chicken recipe! Juicy, bite-sized chicken breasts and tender button mushrooms are coated in a seasoned breadcrumb crust and fried to a mouthwatering crunch. The dish is elevated with a burst of briny richness from sautéed black olives and finished with a sprinkling of fresh parsley for a vibrant garnish. Easy to prepare in under an hour, this recipe is perfect for weeknight dinners or casual entertaining. Serve it as an irresistible appetizer, a hearty main course, or a unique addition to your fried favorites lineup. Perfect for olive lovers and fried food enthusiasts alike, this dish guarantees a symphony of textures and flavors in every bite!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 cup Button mushrooms
- 0.5 cup Black olives (pitted)
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 large Eggs
- 0.25 cup Milk
- 1.5 cups Breadcrumbs
- 4 cups Vegetable oil (for frying)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Clean the chicken breasts and slice them into bite-sized pieces. Set aside.
Rinse the button mushrooms and pat them dry. If they are large, cut them into halves or quarters.
Roughly chop the black olives into small pieces.
In a medium bowl, combine the all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper. This will be your seasoned flour mixture.
In another bowl, whisk together the eggs and milk to create an egg wash.
Pour the breadcrumbs into a separate, shallow dish.
Dredge each piece of chicken in the seasoned flour mixture, then dip it into the egg wash, and finally coat it generously with breadcrumbs. Repeat until all chicken pieces are breaded.
Repeat the same dredging and coating process for the mushrooms.
In a deep frying pan or a heavy-bottomed pot, heat the vegetable oil on medium-high to 350°F (175°C). Use a thermometer for accuracy if available.
Fry the breaded chicken pieces in batches for 6-8 minutes, or until golden brown and cooked through. Do not overcrowd the pot.
Remove the fried chicken with a slotted spoon and place it on a wire rack or paper towels to drain excess oil.
Fry the coated mushrooms in batches for 3-4 minutes, or until golden brown and crispy. Set them aside to drain as well.
In a small saucepan, sauté the chopped olives with a teaspoon of vegetable oil over medium heat for 2-3 minutes, stirring occasionally. Remove from heat.
Arrange the fried chicken and mushrooms on a serving platter. Sprinkle the sautéed black olives over the top.
Garnish with chopped fresh parsley and serve immediately while hot and crispy. Enjoy!
Nutrition Facts
Calories |
10166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 995.2 g | 1276% | |
| Saturated Fat | 146.8 g | 734% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 6238 mg | 271% | |
| Total Carbohydrate | 249.3 g | 91% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 16.6 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 365 mg | 28% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 796 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
