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!

Nutriscore Rating: 53/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Clean the chicken breasts and slice them into bite-sized pieces. Set aside.

Step 2

Rinse the button mushrooms and pat them dry. If they are large, cut them into halves or quarters.

Step 3

Roughly chop the black olives into small pieces.

Step 4

In a medium bowl, combine the all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper. This will be your seasoned flour mixture.

Step 5

In another bowl, whisk together the eggs and milk to create an egg wash.

Step 6

Pour the breadcrumbs into a separate, shallow dish.

Step 7

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.

Step 8

Repeat the same dredging and coating process for the mushrooms.

Step 9

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.

Step 10

Fry the breaded chicken pieces in batches for 6-8 minutes, or until golden brown and cooked through. Do not overcrowd the pot.

Step 11

Remove the fried chicken with a slotted spoon and place it on a wire rack or paper towels to drain excess oil.

Step 12

Fry the coated mushrooms in batches for 3-4 minutes, or until golden brown and crispy. Set them aside to drain as well.

Step 13

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.

Step 14

Arrange the fried chicken and mushrooms on a serving platter. Sprinkle the sautéed black olives over the top.

Step 15

Garnish with chopped fresh parsley and serve immediately while hot and crispy. Enjoy!

Nutrition Facts

Serving size	(1953.8g)

Amount per serving	% Daily Value*
Calories	10166.3

Total Fat 995.2g	0%
Saturated Fat 146.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 663.5mg	0%
Sodium 6237.8mg	0%
Total Carbohydrate 249.3g	0%
Dietary Fiber 15.4g	0%
Total Sugars 16.6g
Protein 160.5g	0%

Vitamin D 108.8IU	0%
Calcium 365.3mg	0%
Iron 21.3mg	0%
Potassium 796.0mg	0%

*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.

Source of Calories

Fat: 84.5%

Protein: 6.1%

Carbs: 9.4%