Description
This crispy fried chicken breast recipe is topped with arugula, shaved parmesan cheese, and a delicious lemon vinaigrette!
Ingredients
Scale
- 4 thin chicken breasts
- 1 pint buttermilk
- ¾ cup all-purpose flour
- ¾ cup panko bread crumbs
- 1 egg
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 4 cups baby arugula, loosely packed
- 4 tablespoons shaved parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons lemon juice
- ¼ cup olive oil
- salt and pepper to taste
Instructions
- Marinate: Place raw chicken breasts in a Ziploc bag with buttermilk for 30-60 minutes.
- Prepare Breading: Set up three bowls: first with flour, 1 tsp salt, 1 tsp garlic powder, and ½ tsp pepper; second with egg and 1 TB water; third with panko, 1 tsp salt, and ½ tsp pepper.
- Dredge: Coat each chicken breast in flour, then egg mixture, then panko bread crumbs.
- Fry: Melt butter and olive oil in a large skillet over medium high heat; brown chicken about three minutes per side and cook through.
- Drain: Place cooked chicken on a paper towel lined plate to drain excess oil.
- Vinaigrette: Whisk together lemon juice, olive oil, salt, and pepper.
- Assemble: Coat arugula with vinaigrette, place on top of each breast, and top with shaved parmesan.
Notes
Make ahead: Breaded chicken can be refrigerated for 4 hours or frozen for 3 months. Store leftovers in an airtight container for 3-4 days. Reheat in a skillet, oven at 350°F, or air fryer at 350°F to maintain crispiness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 484 kcal
- Sugar: 7 g
- Sodium: 1520 mg
- Fat: 33 g
- Saturated Fat: 10 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 74 mg
Keywords: fried chicken breast, lemon vinaigrette, crispy chicken, arugula salad, main course