Crispy Pan-Fried Chicken Breast with Arugula and Parmesan Recipe
A crispy and flavorful fried chicken breast recipe marinated in buttermilk, coated with a seasoned flour and panko bread crumb mixture, then pan-fried to golden perfection. Served on a fresh bed of baby arugula with shaved parmesan and a zesty lemon vinaigrette, this dish is perfect for a quick and delicious meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 4 thin chicken breasts
- 1 pint buttermilk
Coating
- ¾ cup all-purpose flour
- ¾ cup panko bread crumbs
- 1 egg
- Salt and pepper to taste
- 1 teaspoon garlic powder
Salad and Dressing
- 4 cups baby arugula
- 4 tablespoons shaved parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons lemon juice
Instructions
- Marinate the Chicken: Place the thin chicken breasts in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 30 minutes to tenderize and infuse flavor.
- Prepare the Coatings: In one bowl, combine the all-purpose flour, salt, garlic powder, and pepper. In a separate bowl, beat the egg until smooth.
- Coat the Chicken: Remove each chicken breast from the buttermilk. First, dredge it in the flour mixture, ensuring an even coat. Next, dip it in the beaten egg, then coat thoroughly with panko bread crumbs for a crunchy crust.
- Fry the Chicken: Heat the olive oil and butter in a skillet over medium-high heat. Once hot, add the coated chicken breasts. Fry each side for about 5 minutes until golden brown and cooked through, ensuring an internal temperature of 165°F (74°C).
- Prepare the Salad: Arrange the baby arugula on serving plates. Place the fried chicken breasts on top, sprinkle with shaved parmesan cheese, and drizzle with lemon juice to create a bright vinaigrette.
Notes
- For best results, use thin chicken breasts or pound thicker breasts evenly before marinating.
- You can substitute buttermilk with milk mixed with a tablespoon of lemon juice or vinegar if buttermilk is unavailable.
- Ensure the oil and butter are hot enough before frying to avoid soggy coating.
- Use a kitchen thermometer to check that chicken reaches a safe internal temperature.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated in an oven to maintain crispiness.
Keywords: fried chicken breast, buttermilk fried chicken, crispy chicken, panko fried chicken, quick chicken recipe
