Fried Chicken Breast Recipe
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Marinate
30 mins
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Total Time
45 mins
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Servings
4
-
Calories
484 kcal
-
Course
Main Course
-
Cuisine
American
Fried Chicken Breast Recipe
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This crispy fried chicken breast recipe is topped with arugula, shaved parmesan cheese, and a delicious lemon vinaigrette!
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Ingredients
- 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
Lemon Vinaigrette
- 2 tablespoons lemon juice
- ¼ cup olive oil
- salt and pepper to taste
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Instructions
Chicken
- Marinate 4 thin raw chicken breasts in a Ziploc bag in buttermilk for 30-60 minutes.
- Create breading process with 3 separate shallow dishes or bowls. In the first dish, mix flour, half of the salt, garlic powder, and half of the pepper.
- In the second dish, mix egg and water.
- In the third dish, mix Panko, remaining salt, and remaining pepper.
- Coat chicken in flour mixture (first dish), dredge (completely coate) in egg mixture (second dish) then coat in panko (third dish).
- Heat a cast iron skillet (or another heavy-bottomed pan) over medium high heat, melt butter and olive oil.
- Place 2 chicken breasts in the pan and brown (about three minutes on each side).
- Continue cooking until chicken is cooked all the way through. Repeat with the last two chicken breasts. Place on paper towel lined plate to drain excess oil.
Vinaigrette
- Make the dressing by whisking 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 and serve warm. ENJOY!
Equipments used:
Notes
- Make ahead of time. After breading, place the chicken on a baking sheet. Cover the sheet with plastic then refrigerate it for up to 4 hours before cooking. To freeze it, place the sheet in the freezer, once the chicken is solid, transfer them to a Freezer Ziploc and keep it in the freezer for up to 3 months. Thaw in the fridge before frying.
- STORE. Place leftover chicken in an airtight container and keep it in the refrigerator for 3-4 days or in the freezer for up to 3 months. The arugula can be stored in a separate container in the fridge for 3-4 days.
- The arugula can be stored in a separate container in the fridge for 3-4 days.
- REHEAT. For a crispy crust use one of the following methods:
- Skillet. Add a bit of olive oil to a frying pan and let the chicken cook for a few minutes on each side, until warm throughout.
- Oven. preheat the oven to 350°F, place the fried chicken on a baking sheet, and bake for 20-25 minutes, or until heated.
- Airfryer. Preheat the air fryer to 350°F. Place the fried chicken in the air fryer basket and heat for about 3-4 minutes until it's warm and crispy.
- Prepare the lemon vinaigrette up to 3 days ahead of time and keep it in a separate container in the fridge.
Nutrition Information
Show Details
Calories
484kcal
(24%)
Carbohydrates
34g
(11%)
Protein
12g
(24%)
Fat
33g
(51%)
Saturated Fat
10g
(50%)
Cholesterol
74mg
(25%)
Sodium
1520mg
(63%)
Potassium
305mg
(9%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
950IU
(19%)
Vitamin C
5.9mg
(7%)
Calcium
254mg
(25%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 34g | 11% |
| Protein | 12g | 24% |
| Fat | 33g | 51% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 1520mg | 63% |
| Potassium | 305mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 254mg | 25% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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