Crispy falafel chicken with yogurt salad

By Anonymous -
This is for dinner tomorrow (the chicken, I don't have the stuff for the salad) and it looks good. Appears to be another one of those "looks harder than it actually is" recipes.

From Food Network Kitchens Making it Easy
Chicken
1/2 c. prepared falafel mix
Vegetable oil for frying
4 boneless skinless chicken breasts (I'll be using thighs)
Kosher salt
Freshly ground black pepper

Salad
3 kirby cucumbers, diced
1/4 c. mint leaves, roughly torn
1/4 c. fresh dill fronds, coarsly chopped
1/4 red onion, diced
1 small garlic clove, minced
1 1/2 tsp. kosher salt
1 lemon
1/2 c. plain yogurt

For the chicken: Preheat the oven to 400. Place a small rack on a backing sheet. Put the falafel mix in a pie plate or shallow bowl. Heat about 1/2 inch oil in a large, heavy skillet over medium heat. Season the chicken with salt and pepper and coat in the falafel mix, shaking off any excess. Carefully place the chicken smooth side down, taking care not to crowd the pan. Cook until nicely browned, about 2 to 3 minutes per side. Transfer chicken to race. Bake until firm but slightly springy, about 6 to 8 minutes.
Meanwhile, make the yogurt salad: Toss the mint, cucumbers, dill, onion, garlic and salt in a small bow. Finely grate zest from the lemon into the salad and squeeze in the lemon's juice. Stir the yogurt into the salad.

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