Crispy Chili Olive Fried Chicken

1.In a mixing bowl, combine the flour, breadcrumbs, chili powder, garlic powder, onion powder, paprika, salt, and pepper. Mix well to create a seasoned coating.

2.In another bowl, beat the eggs and add the Dijon mustard. Whisk until smooth and well combined.

3.In a separate bowl, mix the chopped green olives with a tablespoon of olive oil to create an olive paste.

4.Take each chicken fillet and dip it into the egg mixture, ensuring it is fully coated.

5.Next, dredge the egg-coated chicken fillet in the seasoned flour and breadcrumb mixture, pressing gently to ensure the coating sticks well.

6.Once coated, spread a thin layer of the olive paste on top of the chicken fillet for added flavor.

7.Heat the remaining olive oil in a large skillet over medium-high heat. Once hot, carefully place the coated chicken fillets in the skillet.

8.Fry the chicken fillets for about 5-7 minutes on each side or until golden brown and crispy, ensuring the internal temperature reaches 165°F (75°C).

9.Once cooked, remove the chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.

10.Serve the crispy chili olive fried chicken hot, garnished with additional chopped olives if desired.