Easy Crispy Hummus Chicken Recipe | Fast Leftover Chicken Dinner
Yield: 4 Serving
Crispy Hummus Chicken
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A delicious way to use up previously cooked or leftover chicken! The chicken pieces are dipped in a thick hummus batter and topped with spicy breadcrumbs; then baked in the oven or pan-fried until golden and crispy. The meat is juicy on the inside and crispy on the outside.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
For the Base & Coating:
- 3 cups leftover cooked chicken (shredded or sliced into bite-sized pieces)
- ¾ cup classic or garlic hummus
- 1 tbsp olive oil (plus extra for drizzling)
- 1 tbsp fresh lemon juice
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt & black pepper to taste
For the Crispy Topping:
- ½ cup Panko breadcrumbs (use gluten-free if needed)
- 2 tbsp finely grated Parmesan cheese (optional, or sub nutritional yeast)
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp melted butter or olive oil
Optional Garnishes:
- Fresh lemon wedges
- Chopped fresh parsley or dill
- Pine nuts (toasted) or crushed red pepper flakes
Instructions
- Prep the Oven & Pan:Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line a rimmed baking sheet with parchment paper.
- Mix the Hummus Coating:In a medium bowl, combine the hummus, 1 tablespoon olive oil, lemon juice, garlic powder, smoked paprika, dried oregano, salt, and black pepper. Stir until smooth.
- Coat the Leftover Chicken:Fold the leftover cooked chicken into the hummus mixture until every piece is generously and evenly coated. Transfer the chicken into your prepared baking dish in a single, even layer.
- Prepare the Crispy Topping:In a small bowl, combine the Panko breadcrumbs, grated Parmesan cheese, chopped parsley, and melted butter (or olive oil). Mix with a fork until the crumbs are evenly coated and resemble wet sand.
- Top & Bake:Scatter the breadcrumb mixture evenly over the top of the coated chicken. Bake uncovered for 12–15 minutes, or until the chicken is heated through and the breadcrumb topping turns golden brown and crispy.(Tip: If you want an extra crunch, broil on HIGH for 1–2 minutes at the end—watch closely so it doesn't burn!)
- Garnish & Serve:Remove from the oven, squeeze fresh lemon juice over the top, and sprinkle with fresh chopped parsley. Serve hot!
Notes
- Chicken Variations: Works wonderfully with leftover rotisserie chicken, roasted chicken breasts, or baked chicken thighs.
- Pan-Frying Option: Don't want to turn on the oven? Heat 1 tablespoon of oil in a skillet over medium heat. Toast the breadcrumbs separately in the skillet first and set aside. Warm the hummus-coated chicken in the skillet until hot, then top with the toasted breadcrumbs before serving.
- Make it Spicy: Use spicy roasted red pepper hummus, or add a pinch of cayenne pepper or harissa paste into the hummus mix.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or toaster oven at 350°F (175°C) for 3–5 minutes to regain maximum crispiness.
- Serving Suggestions: Serve alongside a crisp Greek salad, warm pita bread, roasted vegetables, or over a bed of fluffy couscous or rice.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 705Total Fat: 39gSaturated Fat: 9gUnsaturated Fat: 29gCholesterol: 182mgSodium: 601mgCarbohydrates: 31gFiber: 5gSugar: 2gProtein: 54g
