Fried Chicken Breast Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Marinate
30 mins
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Total Time
45 mins
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Servings
4
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Calories
484 kcal
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Course
Main Course
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Cuisine
American
Fried Chicken Breast Recipe
Description
The Fried Chicken Breast Recipe begins with marinating thin raw chicken breasts in buttermilk for 30 to 60 minutes, which tenderizes the meat and adds moisture. The breading process uses three dishes: seasoned flour, an egg mixture, and seasoned panko bread crumbs. Each breast is sequentially coated in flour, dipped in egg, then covered with panko, creating a textured crust.
The chicken is fried in a skillet over medium-high heat with olive oil and butter until golden brown on both sides and cooked through. The resulting fried chicken has a crispy exterior with a juicy interior. Accompanying the chicken is arugula lightly dressed in a lemon vinaigrette and topped with shaved Parmesan, providing a fresh and tangy contrast.
For storage, the breaded chicken can be prepped up to four hours in advance in the refrigerator or frozen for up to three months. Leftovers should be kept in airtight containers. To reheat and maintain crispiness, options include skillet reheating with olive oil, baking in the oven, or using an air fryer. The lemon vinaigrette can also be prepared and refrigerated up to three days prior to serving.
Ingredients
- 4 thin chicken breast
- 1 pint buttermilk
- ¾ cup all-purpose flour
- ¾ cup panko bread crumbs
- 1 egg
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 4 cups arugula loosely packed, baby
- 4 tablespoons Parmesan Cheese shaved
- 2 tablespoons olive oil
- 2 tablespoons butter
Lemon Vinaigrette
- 2 tablespoons lemon juice
- ¼ cup olive oil
- salt to taste
- black pepper to taste
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!
Notes
- After breading, chicken breasts can be refrigerated for up to 4 hours before frying.
- Frozen breaded chicken breasts last up to 3 months; thaw in the refrigerator before cooking.
- Store leftovers in airtight containers; fried chicken keeps 3-4 days refrigerated or 3 months frozen.
- Reheat fried chicken in a skillet with olive oil, oven at 350°F for 20-25 minutes, or air fryer at 350°F for 3-4 minutes to retain crispiness.
- Lemon vinaigrette dressing can be made and stored in the fridge up to 3 days before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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