Crispy Fried Chicken with Arugula

Crispy Fried Chicken with Arugula

Crispy Fried Chicken Breasts with Arugula, Shaved Parmesan and a Delicious Lemony Vinaigrette – One of the Best Chicken Recipes!

We love chicken at home, which means we’re always making it and looking for more chicken recipes. This fried chicken breast is a favorite, easy, crispy, and delicious! We love serving it with roasted Brussels sprouts or roasted asparagus, which makes it one of our dinner ideas.

new favorite

A while ago, I shared a very easy pesto chicken recipe. Today’s Crispy Chicken with Arugula recipe is just as delicious and just as easy! It might even be my new favorite dinner recipe!

Chicken breast is delicious and irresistible when you add it to some delicious salad with parmesan and lemon vinaigrette.

The breading process can take some time, but that’s what makes it so delicious, so be sure to follow these steps in order and you’ll have a nice piece of crispy chicken.

I usually don’t like arugula by itself. It has a very pungent taste and is usually mixed with other vegetables. But in this case, it complements the chicken and lemon vinaigrette perfectly!

How to Fry Chicken Breasts

pickled. Place raw chicken breasts in a Ziploc bag with buttermilk for 30-60 minutes.

If you don’t have buttermilk on hand, you can make some yourself: Just start with a tablespoon of white vinegar or lemon juice, then add enough milk to make a cup. Stir the mixture and let stand for 5 minutes before use.

bread. Use 3 separate shallow pans or bowls to create a crumb process. For the first course, combine flour, 1 teaspoon salt, 1 teaspoon garlic powder, and ½ teaspoon pepper. In the second dish, mix the eggs with 1 TB of water. For the third course, combine Panko, 1 teaspoon salt, and ½ teaspoon pepper.

Coat the chicken with flour (first course), scoop up the egg mixture (second course), and coat with panko (third course). Tip: Unclogging means completely encasing the chicken in the ingredients, allowing it to adhere effectively and ensure even cooking. Repeat for each chicken breast and place on a baking sheet.

saute. In a large skillet over medium-high heat, melt butter and olive oil. You should use about ⅛-1 inch of oil in the bottom of the pan. Pan fried chicken doesn’t require your chicken to be completely submerged in the oil, but just enough to cover the pan.

Add 2 chicken breasts to the pan and fry until browned (about 3 minutes per side). Continue to cook until the chicken is fully cooked. Repeat for the last two chicken breasts. Place on a paper towel-lined plate to drain excess oil.

dressing. Make dressing by stirring lemon juice and olive oil. Season with salt and pepper. Lightly coat arugula with lemon balsamic vinegar and place a heap on each breast. Top with shaved parmesan cheese and serve hot. Please enjoy!

alternative to frying

Can chicken be made in an air fryer? in the oven? If you want to cook this in an air fryer, you can preheat it to 390 degrees and let the chicken cook for 25 minutes or until its internal temperature reaches 165-170 degrees.

To make this in the oven, preheat the oven to 425 degrees and place the chicken on a baking sheet for 30 minutes, turning halfway through. Or 50 minutes at 400 degrees. It really depends on your oven, so watch carefully.

keep leftovers crisp

How do you reheat fried chicken/keep it crispy? If you want to freeze chicken, you can store it in an airtight container for 1-3 months, then in the refrigerator for 1-3 days.

You can reheat fried chicken and keep it crispy by quickly re-frying it in the pan. This time, make sure you only let it cook for 2-3 minutes per side and that the oil doesn’t smoke when you put the chicken in the pan.

You have to cook a chicken breast or two at a time because if the pan is overcrowded, the chicken will steam out and it will be soggy instead of crispy.

This fried chicken is so good, it’s like straight from a fancy restaurant! ! It’s great to eat any night, but it’s also the perfect dish to go all out for friends or family. 😉

For more crispy chicken recipes, try:

main course

American food

Prep time 5 minutes

Cook Time 10 minutes

marinate for 30 minutes

Total time 15 minutes

Serving Size 4

Calories 484 kcal

by Lil’ Luna

• 4 thin chicken breasts
• 1 pint buttermilk
• 3/4 cup flour
• 3/4 cup panko breadcrumbs
• 1 egg
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 4 cups loosely packed baby arugula
• 4 tablespoons Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter

Lemon Vinaigrette

• 2 tablespoons lemon juice
• 1/4 cup olive oil
• salt and pepper

• Marinate chicken in buttermilk in a resealable bag for 30-60 minutes.

• Use 3 separate shallow pans or bowls to create a crumb process. For the first course, combine flour, 1 teaspoon salt, 1 teaspoon garlic powder, and ½ teaspoon pepper. In the second dish, mix the eggs with 1 TB of water. For the third course, combine Panko, 1 teaspoon salt, and ½ teaspoon pepper.

• Coat the chicken with flour (first course), scoop up the egg mixture (second course), and coat with panko (third course). Repeat for each chicken breast and place on a baking sheet.

• In a large skillet over medium-high heat, melt butter and olive oil. Add 2 chicken breasts to the pan and fry until browned (about 3 minutes per side). Continue to cook until the chicken is fully cooked. Repeat for the last two chicken breasts. Place on a paper towel-lined plate to drain excess oil.

• Make dressing by stirring lemon juice and olive oil. Season with salt and pepper.

• Lightly coat arugula with lemon vinaigrette and scoop onto each breast. Top with shaved parmesan cheese and serve hot. Please enjoy!

Adapted from Keep Cooking.

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